Saturday, February 20, 2010

Gelo di anguria

Lately i've been cooking so many rich and/or heavy desserts, loaded with cream, or fried, or chocolate covered. So i went on a hunt for something of simple tastes, nice and refreshing. And this is as close as i got bar strawberry soup or fruit salads.

I'm going to have a stab at Italian here and guess that gelo di anguria means something along the lines of gel of watermelon. You could replace the watermelon with any other fruit really, though i think citrus juice would be too overpowering.

You can buy rosewater from a good delicatessen though a word of warning: go easy on it. It's potent stuff!!

Ingredients (serves 3-4)

  • About 500gm watermelon flesh
  • 1.5 tsp rose water
  • 70gm caster sugar
  • 30gm cornflour
  • 1/4 tsp cinammon plus extra to garnish
  • Pistachios or bitter chocolate for garnish


Coarsely chop the watermelon flesh and blend in a food processor until pureed.
Pass the puree through a sieve to get 400ml of water,melon juice
Combine the sugar and cornflour in a small saucepan with just enough juice to make a paste.
Stir in the remainder of the juice.
Bring slowly to a boil over medium heat, constantly stirring.
Remove from the heat and stir through the rosewater and Cinnamon.
Pour into serving glasses and refrigerate for 2 hours or until ready to serve.
Slice up some pistachios into slivers.
Garnish gelo with the slivered pistachios and a sprinkle of cinnamon.

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