Steamed maca muffins and chocolate chips
Desserts from Italy - Sicilia
Frost Melone
Frost Melone
ready in
3 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
For this Saturday before Ferragosto I propose the recipe of Melon Frost, sweet from the ancient and distant origins typical of the Palermo area, but now exported throughout Sicily. The preparation is of a disarming ease and lends itself very well to the sultry heat and the desire for deserved rest, but it will lead you to taste the watermelon like never before!
preparation
step 1
Once the watermelon has been cut into pieces, put it in the jug of the blender and reduce it to a very liquid puree. Then pass the watermelon whipped through a sieve with a thick mesh and transfer the juice into a saucepan with a thick bottom.
step 2
Add the starch one spoon at a time, stirring quickly with a whisk so that no lumps are formed. Then add the sugar and spices and bring the saucepan over the fire.
step 3
Start to heat the mixture with a sweet flame, always stirring, so that no lumps are formed. Then bring it to a boil and, always stirring, wait until a mixture of the consistency similar to that of custard will form.
step 4
Remove the cloves and the vanilla bean, then transfer the cream of watermelon into 4 individual cups. Leave it to rest in the fridge for at least 3 hours or at least until everything is solid and fresh.
step 5
When serving, combine in a bowl the bitter cocoa, the cinnamon and the orange flower water (optional). Add the almond milk a little at a time and mix until a smooth and homogeneous cocoa cream is obtained.
step 6
Garnish the cups of ice with the cocoa cream and complete with the previously chopped pistachios.