Gelo di mellone

Yield: 8 Servings

Ingredients:

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 - coarsely grated
3 tb Candied citron

Instructions:

- rinsed and chopped Cinnamon; for finishing Popular in Palermo this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually whisking it in. Place over low heat and bring to a boil stirring constantly with a flat-edged wooden spatula. At the boil continue cooking about 5 minutes stirring constantly over lowest heat. Remove from heat stir in vanilla extract and pour into a mixing bowl. Cool to room temperature stirring occasionally to prevent a skin from forming on the surface. After the gelo has cooled stir in the remaining ingredients except the cinnamon. Pour into a glass serving bowl and chill. To serve the gelo spoon into dessert bowls and sprinkle with cinnamon at the table.