Gelo di anguria


This is a Sicilian dessert that is traditionally served studded with seed-shaped pieces of bitter chocolate. We've opted to serve different garnishes on top.

You'll need

550 gm watermelon flesh, coarsely chopped 70 gm caster sugar 30 gm (¼ cup) cornflour 1-2 tsp rosewater, or to taste ¼ tsp ground cinnamon, plus extra to serve To serve: shaved cedro and slivered pistachios (optional)

Method

  • 01
  • Process watermelon in a food processor until smooth, pass through a coarse sieve to yield 375ml juice and set aside.
  • 02
  • Combine sugar and cornflour in a saucepan, add enough watermelon juice to mix to a smooth paste. Add remaining juice and stir continuously over medium heat until mixture thickens and comes to the boil (7-8 minutes). Remove from heat, stir in rosewater and cinnamon, divide among four bowls and refrigerate until set (30-40 minutes). Serve scattered with cinnamon, shaved cedro and slivered pistachios.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool