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Gelo d'Anguria (Sicilian Watermelon Folly)
Gelo d'Anguria (Sicilian Watermelon Folly) is a traditional Italian recipe (from Sicily) for a classic dessert of watermelon juice with candied pumpkin and chocolate grains set with cornflour (cornstarch). The full recipe is presented here and I hope you enjoy this classic Italian version of: Sicilian Watermelon Folly (Gelo d'Anguria).
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+ove-night chilling)
Serves:
6
Rating: 
Tags : Dessert RecipesItaly Recipes
This is a classic recipe from the 1930s for a rather unusual way of cooking Brussels sprouts in an omelette.
Ingredients:
1l watermelon juice
120g sugar
90g cornflour (cornstarch) or wheat starch
50g
candied pumpkin (optional)
50g chocolate grains (these should be the same size as the pumpkin seeds), chop good-quality chocolate if not available
1/4 tsp vanilla extract
1/4 tsp ground
cinnamon
jasmine flowers
Method:
Begin my making jasmine extract. Place a few jasmine flowers in a cup, pour over hot water then set aside to cool and strain.
To make the watermelon juice, cut the rind from the watermelon and de-seed. Dice the flesh then place in a clean tea towel (or T-shirt) and squeeze to extract the juice. Continue this process until you have 1l of juice.
Add the sugar to a large bowl then pour over the watermelon juice. Stir to combine then whisk in the cornflour until smooth (traditionally wheat starch is used, but cornflour can be substituted). Add the ground cinnamon then pour the juice mixture into a large saucepan. Heat, stirring constantly with a wooden spoon, and bring just to a boil. Immediately take off the heat and as the liquid cools down stir in the vanilla extract and 1 tsp of the jasmine extract.
When the liquid has reached room temperature add the candied pumpkin and the chocolate grains. Pour the mixture into a large jelly mould then place in the refrigerator over night to set. When ready to serve, turn the set gelo onto a serving dish and garnish with jasmine flowers.
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