Gelo Di Melone - One of the recipe's of the week from Michael Keelans Weekend

1 LARGE WATERMELON
50GM CORNFLOUR OR ARROWROOT
50GM SUGAR
1 CINNAMON STICK
A FEW DROPS OF VANILLA EXTRACT (OPTIONAL)
CHOCOLATE CHIPS OR SHAVINGS, CANDIED PEEL, FINELY CHOPPED PISTACHIOS, GROUND CINNAMON, FRESH STAR JASMINE FLOWERS, OR ANY COMBINATION TO DECORATE

METHOD
Slice the watermelon then cut the flesh into chunks. Put the melon through a juice extractor. Alternatively, whizz in a food processor, then sieve, or use the traditional method which is to press the fruit with a broad wooden spoon through a sieve. You will need 1 litre of juice.
Dissolve the sugar in the juice – depending on the sweetness of the watermelon, you may not need it all. Then sift in the cornflour or arrowroot, stirring well to prevent lumps.
Transfer the mixture to a saucepan and add the cinnamon stick and vanilla, if using. Place over a medium-low heat and bring slowly to boiling point, stirring constantly as it thickens.
Lower the heat, keep stirring, and cook for a further 2-3 minutes, then remove from the heat and discard the cinnamon stick.
Pour the mixture into a wetted mould or individual serving dishes and leave to cool, then chill for several hours
Decorate with chocolate chips or shavings, candied peel, finely chopped pistachios, ground cinnamon, fresh jasmine flowers, or any combination to decorate