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Gelo di Melone (Sicilian Watermelon Pudding)

A recipe for Gelo di Melone (Sicilian Watermelon Pudding)! Watermelon puree is thickened with cornstarch and topped with pistachios and chocolate chips for a fun summertime dessert. 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 4 Servings
Course: Dessert
Cuisine: Italian

Ingredients

  • 3 cups (710 milliliters) pureed and strained watermelon divided
  • 1/3 cup (40 grams) cornstarch
  • 3/4 (150 grams) granulated sugar
  • 1/2 cinnamon stick
  • 1 teaspoon vanilla extract
Garnish:
  • mini chocolate chips
  • Coarsely ground pistachios

Instructions

    Cup of Yum
  1. In a medium bowl, slowly whisk in 1/2 cup (118 milliliters) pureed watermelon into the cornstarch until dissolved with no lumps.
  2. In a medium saucepan, whisk together the remaining 2 1/2 cups (590 milliliters) watermelon puree, sugar, and cinnamon stick. Bring the mixture to a boil and reduce heat to low.
  3. Whisk in the remaining watermelon puree and cornstarch, then simmer, stirring constantly, until thickened, 10-15 minutes.
  4. Remove from heat, discard the cinnamon stick, and whisk in the vanilla extract. Allow to cool slightly.
  5. Rinse 4 small ramekins with water. Do not dry. Pour the thickened watermelon into the the wet ramekins, cover, and refrigerate overnight.
  6. Serve chilled in the ramekins or unmold them. Garnish with chocolate chips and pistachios.