'U GELU DI MULUNA' In Sicilian dialect the watermelon is named 'mellone' and the watermelon jelly (U gelu di muluna) is a typical Sicilian dessert, very summery and refreshing, with a particular spiced aroma, emphasised by precious ingredients as pistachios, candied fruit, dark chocolate and jasmine flowers.
It is ideal on the warmest days and in Sicily it is traditionally made on the 15th of August (Ferragosto).
A ripe water-melon (of approximately 4 Kg), 250 g of baking powder, 300 g of sugar, 150 g of dark chocolate, 1 vanilla bag, 50 g of jasmine flowers, 50 g of ground pistachios, 50 g of candied pumpkin.
Remove the seeds from the watermelon, take out the red pulp and sift it, to obtain approximately 3 liters and a half of juice. Poor the juice in a pan and add the baking powder, the sugar and a glass of water, where you had put the jasmine flowers to macerate for a day (according to the most ancient recipe.
Put the pan on the gas and keep stirring until it the juice is boiling.
Take the pan away from the flame, add small pieces of candied pumpkin and a bag of vanilla.
Let it cool down in small glass cups, and sprinkle over it the ground pistachios and the small pieces of dark chocolate.
Serve cold.
Wine Pairings: Pantelleria Muscat, Passito
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