Jellied Watermelon (Anguria Gelatinata)

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.

Course Dessert

Cuisine Italian

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword concord grape jelly, watermelon in jelly, watermelon jelly

Prep Time 20

Cook Time 5

Resting time 3 10

Servings people

Calories 313kcal

Author Laura Tobin

Equipment

Ingredients

1 small round watermelon red and sweet
½ cup sugar
1 ½ cups water
15 sheets gelatin sheets (leaf gelatin) check the quantity required in the package instructions
½ packet vanilla sugar vanilla extract or essence
1 tablespoon brandy Alchermes or Fragolino (optional)

US Customary - Metric

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.
Add a quarter of a glass of brandy, Alchermes or Fragolino if you are using it.
Set aside to cool.
Using a melon baller, scoop as many balls as possible from the 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.
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.

Nutrition