Gelo in anguria (budinca de pepene Rosu)

It is a very sweet spread in Sicily and even if apparently due to poor ingredients, flavor and freshness of can satisfy the most demanding of us. In Sicily this dessert is made with jasmine flowers but because I thought that jasmine is easy to spot, I replaced it with vanilla extract.

Ingredient:

• The juice of 1 pepene rosu
• 80 g of Porumb Amidon
• 100 g sugar if watermelon is already sweet, 150 grams if less sweet
• extract the vanilie / esenta the vanilie / Zahar vanilat

Cut melon, clean the seeds and cut pulp into small that mixing the robot, then pass the juice through a sieve.

Dissolve cornstarch mixed with sugar and vanilla extract in a few tablespoons of juice,

then gradually add more cornstarch dissolved completely and the remaining juice left

Pour juice into a saucepan and put on very low heat. At first red pudding will lose but will eventually get back to a vivid color. It is important to sit beside her and stirring constantly. Also not in any way begin to boil with large bubbles. When bubbles appear on the surface a few discreet start to make "drop test" on a plate and pour a drop of pudding when you stand stiff and will not move when ready. Hehe final drop,

Extinguish the fire and let the pudding to cool slightly,

after they cast it or glasses,

and let the refrigerator 5-6 hours. I left it until the next day.

To overthrow smooth pudding, introducing as few seconds in boiling water and then overthrow the plate. Not necessarily be reversed, can serve very well in glass.

Serve with grated chocolate and pistachio bitter. I pistachios I had so I only served with bitter chocolate,

And a cool section,

It takes 4-5 days in refrigerator. You can not freeze because the water becomes.