Sicilian Watermelon Pudding (Gelo di Melone)
Sicilian Watermelon Pudding (Gelo di Melone)
Ingredients
For the Watermelon Pudding
- 4 cups watermelon juice, (about 1/2 of a watermelon)
- 1/2 cup granulated sugar
- 2/3 cup cornstarch
- 1 tablespoon cornstarch
Optional Honeydew Layer
- 1 cup honeydew juice
- 2 tablespoons granulated sugar
- 2 1/2 tablespoons cornstarch
Optional Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- 1
Scoop out the flesh from 1/2 of a seedless watermelon and blend until no chunks of watermelon remain. Strain the blended watermelon through a fine mesh sieve into a bowl, discarding the pulp. This should yield about 4 cups of watermelon juice.
⏱️ 5 min
- 2
Divide the watermelon juice into two portions: 1 cup and 3 cups.
⏱️ 1 min
- 3
Place the 3 cup portion of watermelon juice in a saucepan over low heat and whisk in the 1/2 cup granulated sugar.
⏱️ 1 min
- 4
In a small mixing bowl, combine the 1 cup portion of watermelon juice with the 2/3 cup + 1 tablespoon cornstarch. Whisk until no lumps remain, creating a cornstarch slurry.
⏱️ 2 min
- 5
Heat the watermelon juice and sugar mixture in the saucepan until you can see the juice steaming.
⏱️ 3 min
- 6
Add the cornstarch slurry from step 4 to the steaming watermelon juice in the saucepan and whisk continuously to combine.
⏱️ 1 min
- 7
Continue cooking the mixture on low to medium-low heat, whisking occasionally, until it thickens up and begins to simmer.
⏱️ 3 min
- 8
Once the mixture begins to simmer, continue simmering for about 3 to 5 minutes, stirring constantly. The mixture should be thick enough to coat the back of a spoon and form a triangle when falling off a spatula.
⏱️ 5 min
- 9
If you wish to make a green 'rind' layer, repeat steps 1-8 using the honeydew juice, 2 tablespoons granulated sugar, and 2 1/2 tablespoons cornstarch. Prepare this layer in a separate saucepan.
⏱️ 15 min
- 10
Strain the cooked watermelon pudding mixture through a fine mesh sieve into a clean bowl to ensure a smooth consistency. Set aside to cool.
⏱️ 2 min
- 11
Once the pudding has cooled to approximately 85˚F (it should still be warm but not hot), gently stir in the optional mini chocolate chips. Be careful not to stir too vigorously, as they may start to melt.
⏱️ 2 min
- 12
Pour the watermelon pudding into small serving dishes, such as glass jars or ramekins. If making the honeydew layer, pour that in first and allow it to set slightly before adding the watermelon layer.
⏱️ 2 min
- 13
Top each serving with the optional chopped pistachios.
⏱️ 1 min
- 14
Refrigerate the puddings for at least a few hours, or preferably overnight, until they are fully set and have a pudding-like consistency.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Sicilian Watermelon Pudding (Gelo di Melone)
For the Watermelon Pudding
- 4 cups watermelon juice, (about 1/2 of a watermelon)
- 1/2 cup granulated sugar
- 2/3 cup cornstarch
- 1 tablespoon cornstarch
Optional Honeydew Layer
- 1 cup honeydew juice
- 2 tablespoons granulated sugar
- 2 1/2 tablespoons cornstarch
Optional Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
Instructions
- 1
Scoop out the flesh from 1/2 of a seedless watermelon and blend until no chunks of watermelon remain. Strain the blended watermelon through a fine mesh sieve into a bowl, discarding the pulp. This should yield about 4 cups of watermelon juice.
⏱️ 5 min - 2
Divide the watermelon juice into two portions: 1 cup and 3 cups.
⏱️ 1 min - 3
Place the 3 cup portion of watermelon juice in a saucepan over low heat and whisk in the 1/2 cup granulated sugar.
⏱️ 1 min - 4
In a small mixing bowl, combine the 1 cup portion of watermelon juice with the 2/3 cup + 1 tablespoon cornstarch. Whisk until no lumps remain, creating a cornstarch slurry.
⏱️ 2 min - 5
Heat the watermelon juice and sugar mixture in the saucepan until you can see the juice steaming.
⏱️ 3 min - 6
Add the cornstarch slurry from step 4 to the steaming watermelon juice in the saucepan and whisk continuously to combine.
⏱️ 1 min - 7
Continue cooking the mixture on low to medium-low heat, whisking occasionally, until it thickens up and begins to simmer.
⏱️ 3 min - 8
Once the mixture begins to simmer, continue simmering for about 3 to 5 minutes, stirring constantly. The mixture should be thick enough to coat the back of a spoon and form a triangle when falling off a spatula.
⏱️ 5 min - 9
If you wish to make a green 'rind' layer, repeat steps 1-8 using the honeydew juice, 2 tablespoons granulated sugar, and 2 1/2 tablespoons cornstarch. Prepare this layer in a separate saucepan.
⏱️ 15 min - 10
Strain the cooked watermelon pudding mixture through a fine mesh sieve into a clean bowl to ensure a smooth consistency. Set aside to cool.
⏱️ 2 min - 11
Once the pudding has cooled to approximately 85˚F (it should still be warm but not hot), gently stir in the optional mini chocolate chips. Be careful not to stir too vigorously, as they may start to melt.
⏱️ 2 min - 12
Pour the watermelon pudding into small serving dishes, such as glass jars or ramekins. If making the honeydew layer, pour that in first and allow it to set slightly before adding the watermelon layer.
⏱️ 2 min - 13
Top each serving with the optional chopped pistachios.
⏱️ 1 min - 14
Refrigerate the puddings for at least a few hours, or preferably overnight, until they are fully set and have a pudding-like consistency.
⏱️ 240 min