Jellied watermelon, anguria gelatinata, is a cold summer dessert of watermelon balls set in a soft jelly (alcoholic twist optional) and served straight from the carved shell. Growing up in Italy, watermelon was how we ended a hot summer evening, and this is how I turn it into a dessert to bring to the table.

Introduction

In the south, watermelon is the dessert of the hottest days, and it was my father's favourite.

When I was a child, every neighbourhood had its cocomeraro, a man who sat on a chair inside a mountain of watermelons and stayed there day and night through the whole season.

The one I remember most was the one in Via Trionfale in Rome.

He had a little tent and a camp bed hidden behind the fruit so he could sleep beside his stall.

This is my recipe for jellied watermelon, the dessert I make with it at the height of summer to add a special twist for a dinner party.

For more summer dessert with fruits you can check out: Blueberry sorbet, pineapple sorbet, Peach tart tatin, fruit crostata.

Ingredients

Watermelon: choose an oval one with deep red, sweet flesh, and pick the size to match the number of guests you are serving, since the balls are the dessert itself. Firm, ripe fruit holds its shape when you scoop it.
Granulated sugar: sweetens the syrup that becomes the jelly and balances the fruit.
Water: boiled with the sugar to make the syrup.
Gelatin sheets (leaf gelatin): set the syrup into a soft jelly that holds the watermelon balls in place.
Vanillin: adds a light vanilla note to the syrup.
Alcoholic twist (optional): the jelly can be flavoured with a splash of alcohol, and you can choose what to use. I use brandy because I like its flavour. Alchermes or Fragolino would tint the jelly with a pink reflection.

Find the measurements in the recipe card.

Step by step instructions

Soak the gelatin sheets in cold water to soften.
In a saucepan, heat the water together with the sugar and vanillin. Stir occasionally to dissolve the sugar and bring the water to a boil.
Remove from the heat, stir in the thoroughly squeezed gelatin sheets, and add half a glass of brandy, or whichever alcohol you have chosen. Set aside to cool.
Using a melon baller, scoop as many balls as possible from the half watermelon. Remove any seeds and transfer the balls to a bowl.
Hollow out the remaining flesh from the watermelon shell, reserving it for another use, and trim the top edge of the shell into a decorative crown pattern.
Arrange the watermelon balls inside the carved shell.
Once the gelatin mixture has cooled to the consistency of thick oil, pour it over the watermelon balls in the shell.
Refrigerate for at least 3 hours before serving.

Serving suggestions

Bring the whole shell to the table and spoon the jelly and the balls into small glass bowls.

Otherwise you can serve it in individual glasses so the balls show suspended in the jelly.

I serve it very cold at the end of a summer meal.

It sits well next to other cold, fruit-led desserts of the season, such as a lime sorbet with vodka, if you want to lay out more than one.

Questions readers ask

Is the alcohol necessary? The alcohol is optional. I use brandy for its flavour, and Alchermes or Fragolino would tint the jelly with a pink reflection if you want the colour.

Can I use powdered gelatin instead of sheets? Yes, you can use powdered gelatin. Just follow the instructions on the packet so you add the right amount of gelatin for the amount of syrup you need.

How far ahead can I make it? It can be made ahead, even the day before. It needs at least 3 hours in the fridge to set.

How do I know the jelly is ready to pour over the balls? Let the mixture cool until it thickens to the consistency of thick oil, then pour it over the balls in the shell.

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