Sicilian Watermelon Folly

fx

Fri, 4 Mar 2016 16:41:57 GMT

Granulated.

fx

Thu, 3 Mar 2016 14:53:08 GMT

Danny, I think you can use a number of different starch here.

lap

Sun, 4 Mar 2012 18:37:03 GMT

Use granulated sugar or powdered sugar???

Danny Stagnitta

Sat, 25 Feb 2012 12:11:00 GMT

I made this today. Was quite yum. I used cornstarch. Was just wondering. Asian grocery stores here sell wheat starch - I think they use it to make dumplings. Would this wheat starch work in this recipe? or is Italian/sIcilian wheat starch different?

fx

Tue, 13 Jan 2009 02:33:48 GMT

Alex you could use cornstarch instead or just gelatin or even agar agar.

Alex

Wed, 7 Jan 2009 04:26:08 GMT

Very intersting recipe! I"m not sure I have what starch where I live, though. Someone told me that wheat starch is really the same as gluten-free flour. Is that really true?

fx

Tue, 16 Sep 2008 16:42:45 GMT

Mr Pandala, thanks for visiting, I did not know that watermelon seeds had any virtues, here in Europe people just discard them!

Vijayan Pandala

Mon, 15 Sep 2008 11:01:06 GMT

the watermelon jelly should be excellent. I am making the jelly in Indian method. Since the wator melon seed is added having medicinal value.

Alex

Wed, 20 Aug 2008 13:55:10 GMT

Your blog is interesting!Keep up the good work!

fx

Tue, 19 Aug 2008 10:58:33 GMT

Chip, I had to make do with the very little available light but am glad you liked it!

fx

Tue, 19 Aug 2008 10:56:46 GMT

Throw Blankets, thanks for your visit and I hope to see you back!

fx

Tue, 19 Aug 2008 10:50:41 GMT

Michigan, Mrs Consoli has very nice cookware indeed!

fx

Tue, 19 Aug 2008 10:48:43 GMT

Laura, these grains are very specific, they should look like wheat grain, not flat like a chip. You should mistake them for seeds really. Good luck!

fx

Tue, 19 Aug 2008 10:47:06 GMT

Rosedarpam, the roasted pineapple will not fail you like the cherry jelly might. It"s really about vanilla profusion, like a man from a poor neighboorhood who would win a lottery ticket and buy every gold chain he could find. Clearly some of the vanilla is lost but you end up with this intense smell and avalanche of tiny black seeds - really striking!

fx

Tue, 19 Aug 2008 10:45:06 GMT

Manger la ville, that"s exactly the spirit of this dish, to reproduce the watermelon with its seeds but in an artificial way. Very popular trick in the Middle Ages!

fx

Tue, 19 Aug 2008 10:37:48 GMT

Tonino, the other lady is Mrs Consoli"s assistant, a very serious and precise black lady who learns Sicilian cookery while helping Mrs Consoli prepare her dishes. In this specific case she made the Gelo which you see on the pictures the day before so we wouldn"t have to wait 5 hours for it to harden.

Tonino

Mon, 18 Aug 2008 14:04:40 GMT

Who is the other lady standing next to Eleonora? Is that a family member?

Manger La Ville

Sun, 17 Aug 2008 00:12:45 GMT

This looks crazy. She almost replicated the look of the inside of the watermelon. I do love the photography. Thanks for the post.

Rosedarpam

Sat, 16 Aug 2008 23:51:35 GMT

Found you at Tastespotting from the Nostradamus Cherry Jelly post. I am so excited by your website. The three recipes I read are innovative but still founded on good culinary practices. Living in Hawaii, sour cherries are hard to find so I will be using Surinam Cherries (not a true cherry) instead. Also, the Roasted Pineapple will be tried soon. The comment about the degradation of vanilla beans in the caramelization struck a note with me so I will not be using them. However, I believe they will survive the roasting process so I will definitely use them.

Laura C

Sat, 16 Aug 2008 19:15:24 GMT

Great article. I actually ate a lot of fruit jellies in Italy.
I make my watermelon juice with a food processor and a fine mesh sieve.
I think chocolate grains would be translated to chocolate chips in the US!!

Michigan

Sat, 16 Aug 2008 16:19:27 GMT

As wonderful as the dessert sounds, I"ll take that knock-out platter it"s served on instead. Wow!

throw blankets

Fri, 15 Aug 2008 16:11:12 GMT

Excellent recipe. The high point of this post is the directions embellished with great photography.
I stumbled across this site and now I will be a regular.

Thanks

chip

Fri, 15 Aug 2008 11:39:32 GMT

Beautiful! I think the lighting in those images is perfectly suited to the occasion and story. Thanks for this.

fx

Thu, 14 Aug 2008 13:13:11 GMT

Rob, the chocolate grains are just this - grains of chocolate, the size of a flat corn grain. I buy mine at G. Detout in Paris but they must be available in pastry decor aisle of large supermarkets.

Gfron1

Thu, 14 Aug 2008 11:48:15 GMT

Daniel, your recipe calls for chocolate grains. Are those just chopped chocolate or is that cacao nib? Or something else? Thanks.

fx

Wed, 13 Aug 2008 00:40:48 GMT

Shu, I missed my Friday post since I was busy launching the Spanish version of FXcuisine.com, so I decided to catch up. There might be another post this Friday - who knows?

fx

Wed, 13 Aug 2008 00:38:42 GMT

Daniel, I corrected the typo, thanks! It"s not a jelly in the sense of those you spread on bread, nor is it anything like one you would buy in a supermarket. Very refreshing, the dish captures the essense of the watermelon, enhances it and serves it in a nice-to-eat shape.

Shu

Tue, 12 Aug 2008 17:20:54 GMT

Is this our quota 2 posts for the week? Mamamia! Now I have another week of impatient waiting for something interesting and delicious-looking to feast my eyes upon. Your blog is addictive, fx!

Jason

Tue, 12 Aug 2008 09:10:34 GMT

This is a most intriguing desert. I will have to try this.

Daniel Eliasson

Tue, 12 Aug 2008 07:30:55 GMT

Looks intriguing. I"m a bit suspicious of jellies, but I"m trying to get over it.

By the way, I think you might have a typo in the ingredient list. 2 cups is about 1/2 liter, so you probably meant either 0.5 liters or 4 cups.