Watermelon Pudding or Sauce

"A unique, good tasting, somewhat exotic dessert. Called "Gelo di Melone" if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts."
 
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photo by JinithA SanjO photo by JinithA SanjO
photo by JinithA SanjO
photo by Vegan Courtney photo by Vegan Courtney
Ready In:
45mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
  • Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
  • Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
  • Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
  • Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
  • Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
  • Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
  • If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.

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Reviews

  1. Just like my uncles in Brooklyn used to make. I'd give it 10 stars if I could! We throw in semi-sweet chips to look like seeds, and serve it in the watermelon rind. Pictures forthcoming. Once again, thank you! A real treat. :)
     
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RECIPE SUBMITTED BY

I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC. The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen. Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible. A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.
 
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