Melon jelly


Italian food can be really simple to cook ….and very tasty…. This sicilian recipe is very old, it seems it has originated from the Albanians, who lived in Sicily before as farmers, then as an army. Some argue instead for the presence of jasmine and pistachio recipe has Arabic origins….. Ingredients: • A liter of juice of watermelon • 100-200 gr of sugar (depending on the natural sweetness of the juice) • 90 gr of wheat starch • Cinnamon powder to taste • Chopped pistachios taste • Chocolate chips • Some jasmine flowers. Cut into pieces watermelon and pass it up to extract a liter of juice. Strain the juice to remove seeds and pour it little by little in a pot, mixing wheat starch sieved until obtaining a liquid cream. Combine the sugar compound, place the pan on the stove over medium heat and stir carefully until the frost of watermelon do not thicken and take on a more intense colour (10-15 minutes). After that, remove it from the fire and put it into small cups or glasses. When it became cool enough, put on the surface chocolate chips, the chopped pistachios and one jasmine flower per cup. Cool the frost of watermelon in the refrigerator for as long as necessary to take more or less the consistency of pudding and ….eat it with your friends…..



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