Gelo Di Mellone

Directions

1. 1

   1/4 Ripe watermelon 2/3 c Sugar 1/2 c Cornstarch 1 ts Vanilla extract 2 tb Chopped, blanched pistachios 1/2 oz Semisweet chocolate - coarsel

2. 2

   for finishing Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication

3. 3

   SPOON THE FLESH AWAY from the rind of the melon into a large bowl

4. 4

   Remove seeds and liquefy in food processor or blender

5. 5

   Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in

6. 6

   Place over low heat and bring to a boil, stirring constantly with a flat-edged wooden spatula

7. 7

   At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat

8. 8

   Remove from heat, stir in vanilla extract and pour into a mixing bowl