Categories: Desserts, Italian 
      Yield: 8 servings 
  
    1/4    Ripe watermelon                   1/2 oz Semisweet chocolate 
    2/3 c  Sugar                                    - coarsely grated 
    1/2 c  Cornstarch                          3 tb Candied citron 
      1 ts Vanilla extract                          - rinsed and chopped 
      2 tb Chopped, blanched pistachios             Cinnamon; for finishing 
  
  Popular in Palermo, this dessert carries the humble watermelon to new 
  heights of sophistication. 
   
  SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove 
  seeds and liquefy in food processor or blender. Combine sugar and 
  cornstarch in a 3-quart non-reactive saucepan and add watermelon juice 
  gradually, whisking it in. Place over low heat and bring to a boil, 
  stirring constantly with a flat-edged wooden spatula. At the boil, continue 
  cooking about 5 minutes, stirring constantly, over lowest heat. Remove from 
  heat, stir in vanilla extract and pour into a mixing bowl. Cool to room 
  temperature, stirring occasionally to prevent a skin from forming on the 
  surface. After the gelo has cooled, stir in the remaining ingredients, 
  except the cinnamon. Pour into a glass serving bowl and chill. To serve the 
  gelo, spoon into dessert bowls and sprinkle with cinnamon at the table. 
   
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK