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1/2 Photos of Watermelon Pudding or Sauce
A unique, good tasting, somewhat exotic dessert. Called "Gelo di Melone" if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts.
Units: US | Metric
Serving Size: 1 (28 g)
Servings Per Recipe: 6
The following items or measurements are not included: