The town of Assoro

Foods and cook recipes from Assoro

Gelo di mellone (Watermelon jelly)


For 4 people: 1 ripe watermelon about 5 Kg., 100 gr. sugar for a liter watermelon juice, 80 gr. starch for a liter juice, 50 gr. fine sugar sticks, 20 gr. plain chocolate, jasmine flowers.

Watermelon jelly


Prepare an infusion with jasmine and cut melon in pieces. Peel, seed and sieve it. Put the juice in a pan and add starch, sugar and jasmine infusion.

Put on a very low flame and cook stirring continuously. When slightly stiff, pour in moulds, or in inplastic bowls. Let the jelly cool down for an hour.

Once cold, top with sugar sticks and chopped plain chocolate. Decor with some jasmine flowers and serve.

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