Sicilian watermelon jelly

Before preparing the Sicilian watermelon jelly, you will need to obtain the jasmine-infused water.

To make it at home put 5 or 6 jasmine flowers (Jasminum grandiflorum) in 1 tbsp of water at room temperature and leave them to infuse for at least 2 hours, even overnight if you want a more intense aroma.

Then filter the water and keep it aside. Alternatively you can use 5 or 6 drops of jasmine food flavoring to put directly into the watermelon juice.

Take care of getting watermelon juice: start by removing the watermelon peel and seeds, cut it into cubes and put it in a blender. Blend until you get a homogeneous mixture.

Pass the mixture through a stainer, crushing the pulp with the back of a spoon in order to obtain as much juice as possible. You need to get 2 cups (472 ml).

Transfer about 1/2 cup of the watermelon juice thus obtained into a glass and add the cornstarch. Mix vigorously with a teaspoon, until you obtain a homogeneous and lump-free mixture.

In a saucepan, combine: the plain watermelon juice, the one in which you dissolved the cornstarch, the sugar, the jasmine-infused water (or the jasmine flavoring) and a pinch of cinnamon powder.

Mix well and place the saucepan on the stove over low heat. Cook the watermelon jelly, stirring constantly: you will notice that after a couple of minutes it will take on a bright red colour. Continue to cook, stirring until the mixture becomes quite thick (it will take about 7-8 minutes).

Then turn off the stove and transfer the mixture into 4 single-portion crème caramel moulds, or into a larger 500 ml mould. Let the watermelon jelly cool at room temperature and, when it is cold, place it in the refrigerator for at least 6 hours.

Before serving them, gently unmold the jellies by placing them upside down on a dessert plate. Decorate them as desired with chopped pistachios and/or dark chocolate chips.