WATERMELON ICE CREAM

Gelato di cocomoro

This is a very determined effort to emulate a true Sicilian classic. It is served throughout the island and devoured by young and old alike.

Serves 4–6

1 medium watermelon, ● (you’ll need 720ml watermelon purée) 200ml milk ●

200ml double cream ● 60g caster sugar ● 1 tsp vodka (optional), ● helps with the freezing, not for taste

2 tbsp dark chocolate ● chips to serve (optional)

1. Prepare the watermelon; remove the seeds and process the flesh in a food processor until you have the consistency of a purée.

2. Mix all the ingredients together, except the chocolate chips, and combine well.

3. Place it in an ice-cream machine and churn, or alternatively freeze in a metal container and mix by hand every two hours. This should take 6-7 hours in total.

4. Serve with chocolate chips, if desired. They look fun and mimic the watermelon seeds.

1. Preheat the oven to 190°C (375° F) Gas 5. Grease the handles of two wooden spoons and line two baking sheets with parchment paper.

2. To make the pastry cases, melt the butter and leave to cool. Whisk the egg white until stiff, then fold in the sugar. Sift the flour and cocoa powder over the egg mixture and fold in. Trickle the butter around the sides of the bowl and fold in. Put one tablespoon of the mixture onto each of the prepared baking trays and spread to circles about 10cm/4 inches in diameter. Repeat, making two circles per baking sheet.

3. Bake for 7 minutes until firm to the touch. Slide a palette knife under each circle, then wrap around the wooden spoons. Leave to cool, then ease off the handles and cool on a wire rack. Use the remaining mixture in the same way to make 8 pastry tubes.

4. To make the filling, put the ricotta into a small bowl and mix in the sugar, then fold the grated chocolate into the mixture with the nuts, lemon zest, vanilla and cinnamon.

5. Fill a piping bag with a large nozzle with the ricotta mixture and use to stuff the pastry tubes.

6. Place the pastries on a serving dish and dust with icing sugar and cocoa powder. Serve at once.