Easy Sicilian Desserts to Beat the Summer Heat

Ingredients

• 4 cups Whole Milk (divided: 2.5 cups for cooking, 1.5 cups for slurry)
• 1.5 cups Granulated Sugar (3/4 cup for each pudding)
• 6 tablespoons Cornstarch (3 tbsp per pudding, mixed with the reserved liquid to form a slurry)
• 1 large Lemon (Peel only, spiral the zest into the milk then remove before setting)
• 1/4 large Watermelon (Seedless preferred; yields about 4 cups juice)
• 1 pinch Ground Cloves (Adds warm spice to the watermelon pudding)
• 1/2 teaspoon Ground Cinnamon (Adds warmth to the watermelon pudding)
• 1/4 cup Shelled Pistachios (Coarsely chopped for garnish)
• 10 pieces Edible Rose Geranium Flowers (Fresh, pesticide‑free; used as decorative garnish)
• 2 tablespoons Chocolate Chips (Mimic watermelon seeds on the Jello di Melone)
• 1 cup Heavy Cream (Whipped lightly, used as a topping for Jello di Melone)
• 1 cup Coconut Whipped Cream (non‑dairy) (Optional topping for both desserts)
• 2 tablespoons Hordata Almond Syrup (For a classic Italian summer drink; mix with still or sparkling water)
• 8 ounces Water or Sparkling Water (Base for the Hordata drink)

Instructions

1. Prepare Milk Slurry

   Measure 1.5 cups of whole milk and whisk in 3 Tbsp cornstarch until smooth; set aside.

   Time: PT3M

2. Heat Milk and Infuse Lemon

   In a saucepan, combine 2.5 cups milk with the lemon peel (spiraled). Heat over medium heat, stirring occasionally, until tiny bubbles form around the edge.

   Time: PT5M

   Temperature: Medium heat

3. Thicken Milk Pudding

   When bubbles appear, slowly pour the cornstarch slurry into the saucepan while whisking continuously. Continue whisking until the mixture thickens and coats the back of a spoon.

   Time: PT2M

   Temperature: Medium heat

4. Finish Milk Pudding

   Remove the lemon peel with a fork, pour the hot pudding into individual molds, smooth the tops, and let cool to room temperature.

   Time: PT5M

5. Chill Milk Pudding

   Cover the molds and refrigerate overnight (at least 8 hours) until fully set.

   Time: PT0M

   Temperature: 4°C

6. Prepare Watermelon Juice

   Cut 1/4 of a large seedless watermelon into chunks, blend until smooth, then strain through a fine‑mesh sieve into a measuring cup to remove any seeds or pulp. You should obtain about 4 cups juice.

   Time: PT7M

7. Make Watermelon Slurry

   Measure 1 ⅓ cups of the juice (approximately 2/3 of total) for cooking. Mix the remaining 1 ⅓ cups juice with 3 Tbsp cornstarch and ¾ cup sugar until smooth.

   Time: PT3M

8. Cook Watermelon Pudding

   Heat the 1 ⅓ cup juice in a saucepan over medium heat. When tiny bubbles appear, whisk in the cornstarch‑sugar slurry. Continue whisking until the mixture boils and thickens.

   Time: PT5M

   Temperature: Medium heat

9. Add Spices

   Stir in a pinch of ground cloves and ½ tsp ground cinnamon. Boil for an additional 1 minute to meld flavors, then remove from heat.

   Time: PT1M

   Temperature: Medium heat

10. Portion and Cool Watermelon Pudding

    Divide the hot pudding into individual molds, let reach room temperature, then cover and refrigerate overnight.

    Time: PT5M

11. Prepare Garnishes

    While the puddings chill, shell and coarsely chop pistachios, rinse edible geranium flowers, and set aside chocolate chips, whipped cream, and coconut whipped cream in small bowls.

    Time: PT5M

12. Unmold and Garnish

    To serve, gently press the antique Tupperware mold to release each pudding onto a plate. Top Bianco Mangiare with pistachios, edible flowers, and a drizzle of coconut whipped cream. Top Jello di Melone with chocolate chips, a dollop of heavy cream, and optional pistachios.

    Time: PT5M

13. Prepare Hordata Summer Drink

    In a glass, combine 2 Tbsp Hordata almond syrup with 8 oz water or sparkling water. Stir gently and serve chilled alongside the desserts.

    Time: PT2M

    Temperature: Cold

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g