In Sicily, gelu i muluni turns ripe watermelon into a chilled pudding rather
than a frozen dessert. It is naturally suited to Ferragosto, Italy’s 15 August
holiday: it can be made ahead, served in individual glasses and does not
require the oven.
Recipe card
- Makes: 4 glasses
- Prep: 20 minutes
- Cook: 10 minutes
- Chill: 4 hours
- Total: 4 hours 30 minutes
Ingredients
- 500 g ripe watermelon flesh, blended and strained
- 40 g confectionery corn starch
- 100 g granulated sugar
- 2 cm cinnamon stick
- 20 g dark chocolate, finely chopped
- 15 g unsalted pistachios, finely chopped
- 4 edible, untreated jasmine blossoms, optional
Method
- Blend and finely strain the watermelon; weigh 500 g.
- Whisk the starch and sugar into a small amount of the cold juice. Add the
remaining juice and the cinnamon. - Cook over low heat, stirring constantly. Once it starts to bubble gently,
cook for about 5 minutes, then remove the cinnamon. - Divide between four glasses. Cool briefly, cover and chill for at least 4
hours. - Add chocolate and pistachios just before serving. Use jasmine only when it
is sold as edible and untreated.
Keep covered in the refrigerator. Make it the day before and serve it within the planned meal. The
recipe contains pistachios; check the chocolate label for milk and soy.
Shop the finish: chopped pistachios and dark chocolate drops. Check the current labels before use.
FAQ
Can I leave out the jasmine?
Yes. It is a traditional accent, not a structural ingredient. Never use
ornamental or treated flowers.
Why has my pudding not thickened?
Disperse the starch in cold juice first, then bring the mixture to a gentle
bubble while stirring. Do not reduce the starch: changing the ratio affects the set.
