Equipment
Ingredients
Pudding Base
- 1200 g watermelon, cubed, seeds removed
- 80 g sugar
- 70 g cornstarch
Flavoring and Garnish
- 15 ml lemon juice, freshly squeezed
- 15 ml rose water
- 30 g pistachios, shelled, unsalted, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 277 kcal
- Protein
- 3 g
- Carbohydrates
- 61 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 39 g
- Sodium
- 5 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 417 mg
- Calcium
- 30 mg
- Iron
- 1.1 mg
- Magnesium
- 40 mg
- Phosphorus
- 72 mg
- Zinc
- 0.5 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 26 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.6 mg
- Folate
- 14 mcg
- Water
- 279 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cubed watermelon in a blender and puree until completely smooth.
Pour the pureed watermelon through a fine mesh strainer set over a bowl. Press gently to extract the juice and discard the fibrous pulp. Measure out exactly 800ml of the strained liquid.
In a medium saucepan off the heat, combine the sugar and cornstarch. Whisk in a small splash of the watermelon juice to form a smooth paste, then slowly whisk in the remaining juice until perfectly combined.
Place the saucepan over medium heat. Cook the mixture, whisking constantly to prevent the cornstarch from settling. Bring it to a gentle simmer around 90C or 195F. Once it thickens and changes from opaque pink to a deep, glossy translucent red, cook for 2 more minutes, then remove from heat.
Stir the fresh lemon juice and rose water into the hot mixture.
Divide the hot pudding evenly among four ramekins. Let them cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate until fully set.
Serve chilled, straight from the ramekins, garnished with the chopped pistachios.
Chef's Notes
- The quality of this dessert hinges entirely on the watermelon. Choose a heavy melon with a large yellow field spot for the best sweetness and flavor.
- For an ultra-smooth texture, skim the pink foam off the surface of the juice before cooking the mixture.
- If you wish to unmold the puddings onto small plates, lightly moisten the inside of the ramekins with cold water before pouring in the hot mixture.
- The most traditional Sicilian preparation uses fresh jasmine flowers instead of rose water. To do this, steep a handful of fresh, unsprayed jasmine blossoms in the cold watermelon juice overnight, then strain before proceeding with the recipe.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap directly touching the surface to prevent a skin from forming.
Troubleshooting
Pudding did not set and remains liquid
Cause: The cornstarch was not cooked long enough to gelatinize fully, or the exact juice volume was exceeded
Fix: Cannot be fixed once chilled. Serve as a cold, thick watermelon dessert soup.
Prevention: Ensure the mixture comes to a visible bubble and boils gently for at least 1 to 2 minutes while whisking.
Pudding has a powdery or chalky mouthfeel
Cause: Cornstarch was not adequately dissolved or cooked completely
Fix: Cannot be fixed
Prevention: Always create a slurry first before adding the bulk of the liquid, and cook until the mixture turns from opaque to translucent.
Cultural Context
Gelo di Melone, also known as Gelo di Anguria, is an iconic summertime dessert originating from Palermo, Sicily. It is traditionally prepared for the Feast of Santa Rosalia in mid-July, celebrating the patron saint of the city. The undeniable Arab influence on Sicilian cuisine is beautifully showcased here through the use of delicate floral waters and chopped pistachios.
