Sicilian Watermelon Pudding - Gelo di Mellone

Start by cutting the watermelon into slices; remove the skin and cut it into pieces, then with a knife remove the seeds. Put the pulp thus obtained in a blender or a mixer and blend until you get a homogeneous mixture.

Pass it through a sieve, in order to filter out the filaments and any remaining seeds, pressing the pulp with a spoon. If you have an extractor, you can use it instead of a blender: you will not need to filter the juice. Once you have the juice, make sure it is exactly half a liter.

In a separate glass put the wheat starch or cornstarch and add about 100 ml of this juice, stirring thoroughly until it is dissolved to perfection. In this way no lumps will form.

Add it to the rest of the juice and stir. Add the sugar and the pinch of cinnamon.

Place the pan on low heat and begin stirring. After a few minutes, you will notice that the melon frost will begin to take on a deeper red color. 
Keep stirring carefully until it comes to a boil.
 
Cook for another minute or two, stirring constantly; the mixture will be slightly thicker and will glaze the spoon.

Pour the melon ice into 4 single-portion molds or into a single half-liter mold and let it cool to room temperature; when it is cooler, place it in the refrigerator for at least 6 hours.

When it is time to serve it, gently remove the melon from the mold, using a knife. Turn it upside down on a plate and decorate with dark chocolate curls and chopped pistachios or almonds.