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Sicilian Watermelon Pudding (Gelo di Mellone) with Jasmine, Pistachios, and Dark Chocolate Chips Recipe

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3.8 from 60 reviews

Sicilian Watermelon Pudding, known as Gelo di Mellone, is a refreshing and lightly sweetened dessert made from fresh watermelon juice, thickened with cornstarch and infused with delicate jasmine and cinnamon flavors. This chilled pudding is garnished with mini dark chocolate chips and chopped pistachios, offering a perfect balance of fruity, floral, and nutty notes for a traditional Sicilian treat.

  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings

Ingredients

Watermelon and Flavorings

  • 2 kg whole watermelon (about 4.4 lb, to yield 1 liter or 4 cups strained watermelon juice)
  • 1 to 2 drops food-grade jasmine essence, or 8 to 10 untreated food-grade jasmine flowers (optional)
  • ¼ teaspoon ground cinnamon, plus more for serving

Dry Ingredients

  • 100 g granulated sugar (about ½ cup, adjust based on watermelon sweetness)
  • 90 g cornstarch (¾ cup)

Garnishes

  • 40 g mini dark chocolate chips (¼ cup)
  • 30 g finely chopped unsalted pistachios (¼ cup)

Instructions

  1. Prepare Jasmine Infusion: If using fresh jasmine flowers, rinse gently and place them in a small bowl with about 2 tablespoons of water. Cover and refrigerate for at least 2 hours, preferably overnight. Strain before use. If using jasmine essence, it will be added later.
  2. Make the Watermelon Juice: Remove the rind and seeds from the watermelon, then cut the flesh into pieces. Blend until smooth, then strain through a fine-mesh sieve to obtain exactly 1 liter (4 cups) of juice.
  3. Combine Dry Ingredients: In a large saucepan, whisk together the sugar, cornstarch, and ground cinnamon thoroughly to break up any lumps.
  4. Add Watermelon Juice and Jasmine: Pour a small amount of watermelon juice into the dry mix and whisk until smooth. Gradually add the remaining juice while stirring constantly. Stir in the jasmine infusion or food-grade essence if using.
  5. Cook the Pudding: Place the saucepan over medium-low heat and cook the mixture for 8 to 10 minutes, whisking constantly until thickened and beginning to bubble. Once boiling gently, continue cooking for about 1 more minute.
  6. Prepare Serving Molds: Lightly rinse 8 small pudding molds with cold water (do not dry) to help with easy unmolding. Pour the hot watermelon pudding mixture evenly into the molds or dessert glasses if preferred.
  7. Chill the Pudding: Allow the puddings to cool to room temperature, then cover and refrigerate for at least 4 hours. For firmer texture and easier unmolding, chill for 6 hours or overnight.
  8. Decorate and Serve: Carefully unmold each pudding onto small plates or serve directly in glasses. Garnish with mini dark chocolate chips, chopped pistachios, and a light dusting of cinnamon before serving.

Notes

  • Adjust sugar quantity based on the natural sweetness of your watermelon to avoid an overly sweet pudding.
  • If jasmine flowers are not available, pure jasmine essence can be used as a substitute.
  • Make sure to whisk constantly during cooking to prevent lumps and avoid the pudding sticking to the pan.
  • Serving the pudding chilled enhances its refreshing flavor, making it ideal for warm weather.
  • The rinsing of molds with cold water helps the pudding release easily when unmolding.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Sicilian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sicilian-watermelon-pudding-gelo-di-mellone-with-jasmine-pistachios-and-dark-chocolate-chips-recipe/