You may know about watermelon frost, but have you ever tried cinnamon frost? The recipe comes from Sicily and if you love this spice you won't be able to do without it
If there is a field in which the Sicilian recipes they reach peaks that are difficult to match is undoubtedly that of desserts, starting with the best known cannoli, cassata is brioche with almond granita and ending with a myriad of less famous but no less greedy recipes such as, for example, the pignolata, the sfincia of San Giuseppe and the buccellato.
And since we are in summer we cannot fail to mention the watermelon frost, perfect for hot summer days, to find some refreshment and lots of taste. But you know that in the Sicilian tradition there is also the Frost Cinnamon? A Sicilian spoon dessert that evokes spicy flavors, fresh, rogues and bearers of dreams as only summer can be. Here's how to prepare it.
How to make cinnamon frost: the recipe
The first thing to do is to soak the cinnamon sticks in natural mineral water in a container and close it with cling film. The minimum infusion time is 24 hours, the recommended one is double.
After the infusion time, you need to bring the water to a boil with the cinnamon, then turn off the heat and let it cool until it reaches room temperature. It is therefore necessary to filter the liquid – which will have taken on a very amber color -, remove the cinnamon sticks and add the water that has evaporated in the process until you still have 1 liter in the container.
In a saucepan over very low heat, you must then mix the sugar and corn starch, gradually adding the cinnamon-flavored water until a homogeneous and lump-free mixture is obtained. Cooking will end only when the cream is not thick enough. At this point it is necessary to put it in small cups (those for muffins are fine too) and the cake should be left to cool. The cinnamon frost should be put in the fridge, covered with film, for at least 12 hours.
Before serving, the dessert can be decorated with pistachios and almonds to taste.
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