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Watermelon season is forever interlaced with my childhood and the excitement I always felt during the lazy days of summer. A couple of months off of school, hours of fun in the water (beach or poolside), cookouts, and the thrill of mischievous exploration and adventure. Many of my summers were spent visiting relatives whose farm house was surrounded by acres of farm land. Elated that one of these was a huge watermelon patch, I would ‘pass by’ daily on my bike, eagerly awaiting for them to ripen. It was in this small farming community that I was introduced to bartering and the art of the deal, as neighbors never seemed to pay cash for anything. Instead, there were always seasonal foods and services to be exchanged in this small community and bartering with neighbors and growers was considered the norm. My friends and I took great delight in wheeling and dealing with the local ‘watermelon man’ for our melons. Keenly aware that thievery was often an issue once the harvest began to ripen, we used a couple of hours of guarding the field each day as our bargaining chip for melons. I proudly shared my earned melons with family and friends, which always seemed to be bigger and taste better than any of the other watermelons we indulged in each summer.
Back in the day (and mine goes way back), there were no seedless, mini or specialty watermelons, only colossal, juicy melons with a myriad of big black seeds. Surprisingly, there are very few traditional recipes using this large and abundant fruit, other than in beverages, frozen treats or salads. This is what first attracted me to this Italian watermelon pudding. The added bonus is that it’s easy to make, refreshing and not too sweet.
The melon can be pureed in a blender or food processor, before straining the liquid through a sieve. If you plan on using molds rather than ramekins, it is best to use clearjel rather than cornstarch, as it will remain stable when frozen. If using clearjel, it needs to be mixed with some of the sugar before adding to the mixture, to prevent clumping. The sugar can be adjusted according to taste. After cooking, it will thicken into a smooth-textured pudding consistency.
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I really like using my little vintage tin molds for this pudding, which I freeze slightly before un-molding. It’s much faster serving the pudding in the ramekins, as they only need be refrigerated.
Elegantly molded or served in a ramekin, this traditional, rustic pudding is unique, simple and refreshing. Enjoy!
| Servings |
| 86-ounce servings |
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- 6cups (1.8 kg) watermelonseedless,cut into chunks w/out rind
- 1/2cup (100 g) sugargranulated, plus extra for sweetening to taste
- 1 1/3cup (176 g) clear jel
- 1pinch ground cinnamon
- 2Tbs chocolatesemi-sweet or dark, finely chopped or chips
- 2Tbs pistachiounsalted
- 1/2 - 1tsp sea saltflaked (optional)
- Have ready eight 6-ounce ramekins or molds. Thoroughly puree the watermelon chunks in a blender or food processor.
- Strain the puree through a sieve. Gently press on the pulp to strain as much of it as possible through the sieve. Discard any remaining pulp that does not pass through the sieve. You should have 4 cups (945 ml) of puree after straining.
- Pour the puree into a heavy 2-quart (2 L) sauce pan.
- If using cornstarch - whisk the sugar into the puree, whisking constantly until the sugar is completely dissolved. Taste the puree for sweetness. If you prefer a sweeter pudding, add more sugar, a tablespoon at a time, until you have the desired sweetness. Continue whisking until any added sugar is completely dissolved and the texture is free of graininess. In a small bowl, whisk the cornstarch and cinnamon into 1/2 cup (4 oz) of the sweetened puree until smooth and free of lumps. Whisk this mixture back into the remaining sweetened puree until thoroughly combined and lump free. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to medium-low, cooking and stirring constantly until thickened, about 1 minute. Do not over cook, as this can cause the mixture to begin thinning out. The mixture will set when refrigerated.
- If using clearjel - stir 1/3 cup (33 g) of the sugar with the clearjel until thoroughly mixed together and set aside. Whisk the remaining sugar into the puree, whisking until completely dissolved. Taste for sweetness, whisking in any additional sugar until completely dissolved. In a small bowl, whisk the clearjel and sugar mixture into 1 cup (8 oz) of the sweetened puree until smooth and free of lumps. Whisk this mixture back into the remaining sweetened puree until thoroughly combined and lump free. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to medium-low, cooking and stirring constantly until thickened, about 1 minute. Do not over cook, as this can cause the mixture to begin thinning out.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to medium-low, cooking and stirring constantly until thickened, about 1 minute. Do not over cook, as this can cause the mixture to begin thinning out.
- If using ramekins - before filling the ramekins, rinse with cool water, shaking out any excess water. Fill the ramekins, dividing the gelo evenly. Let cool completely, before covering tightly with plastic wrap. Refrigerate until set, at least 5-6 hours or overnight.
- Garnish with the pistachios and chocolate pieces and serve in the ramekins.
- If using molds - Divide the gelo evenly between the molds, filling each mold to the top and leveling off the top to make a flat surface. Let cool completely, before covering tightly with plastic wrap. Freeze until set, about 4-6 hours or overnight.
- To release/ invert the molded gelo - Chill a large platter or serving plates at least 20-30 minutes prior to releasing the molds. When ready to serve, fill a shallow container with very warm water. Dip the mold in the warm water for 5-15 seconds to loosen, taking care not to let the water come in contact with the gelo on the open end of the mold. Manipulate the sides of the mold by twisting, pulling and pushing the sides to relase any suction between the gelo and sides of the mold. Slap the open end of the mold on a dry, flat surface to release. With a spatula, place the molded gelo on the chilled plate(s). Refrigerate immediately for 30-60 minutes to thaw prior to serving. Garnish with the pistachios and chocolate pieces and serve.
Inverting/ releasing molded gelo - Do this 30-60 minutes prior to serving, as some molds need some manipulation to release the gelo. To help release suction, manipulate or twist the mold gently. Placing the gelo on a chilled place will prevent the bottom from becoming runny and help the pudding to thaw more evenly.