A recipe from the tradition gastronomic Sicilian Which poses us a question: Watermelon frost or Frost Melone? The answer is as simple as the recipe. With some jasmine flowers and cinnamon, the Palermo version is served!
Ingrediants
- 1 liter of watermelon juice
- 90 g of corn starch
- 120 g of granulated sugar
- 20 ml of water
- 20 jasmine flowers
- dark chocolate chips to taste
- chopped pistachios to taste
How to prepare: Melon frost
METHOD
This is the summer recipe. A traditional recipe of Sicilian pastry that is called Frost Melone but which is, outside of Sicily, sometimes improperly defined Watermelon frost. However, we understand why: the ingredient of melon frost is watermelon. The false misunderstanding is explained by the term mellone which in Sicilian means just watermelon.
Call it what you want, melon frost is great, ideal on summer evenings, fresh and tasty. The recipe is easy to prepare, you need to calculate the resting time, 6 hours in the refrigerator. Only then will your dessert have reached the right consistency.
The melon frost has a peculiar characteristic, the scent, thanks to the jasmine flowers, among the main ingredients. Keep one aside and decorate your cake, along with a sprinkling of cinnamon, so your melon frost will be 100% Palermo!
OTHER TASTY RECIPES: Watermelon jelly, Watermelon and feta skewers, Watermelon stuffed with mozzarella and olives
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
20 min
- Resting place
- in the fridge
- Rest time
-
6h
- Portions
-
8
- Total time
-
25 min
How to prepare: Melon frost
To prepare the melon frost first, if you have them, steep the well-washed jasmine flowers in mineral water for 24 hours. To obtain the watermelon juice, take the pulp with a knife and remove the seeds. Cut it into cubes and pass it through the vegetable pass collecting the juice in a bowl. Weigh it to make sure it is 1 liter.
In a saucepan, mix the sugar with corn starch with a whisk and pour the watermelon juice slowly. Also add jasmine flower infusion water. This way you will avoid the formation of lumps. Place over low heat and, always stirring, let it thicken. You will need to obtain a mixture of the consistency of a pastry cream. Boil it for 1 minute, turn off and work quickly with a whisk.
Remove and, with the help of a ladle, divide the mixture obtained into 8 single-portion molds just moistened with cold water. Level and allow to cool to room temperature. Then place in the refrigerator for 6 hours. After this time, overturn the melon ice on the serving plates and complete with the chocolate chips and chopped pistachios. If you have them, add fresh jasmine and candied pumpkin.
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