Popular in Palermo, this dessert carries the humble watermelon to new
heights of sophistication. SPOON THE FLESH AWAY from the rind of the
melon into a large bowl. Remove seeds and liquefy in food processor
or blender. Combine sugar and cornstarch in a 3-quart non-reactive
saucepan and add watermelon juice gradually, whisking it in. Place
over low heat and bring to a boil, stirring constantly with a
flat-edged wooden spatula. At the boil, continue cooking about 5
minutes, stirring constantly, over lowest heat. Remove from heat,
stir in vanilla extract and pour into a mixing bowl. Cool to room
temperature, stirring occasionally to prevent a skin from forming on
the surface. After the gelo has cooled, stir in the remaining
ingredients, except the cinnamon. Pour into a glass serving bowl and
chill. To serve the gelo, spoon into dessert bowls and sprinkle with
cinnamon at the table.
