Cinnamon Frost. Only the name of this sweet evokes freshness, spicy aromas, summer nights. The cinnamon freeze is a recipe typical of Sicilian pastries whose origin is lost in the mists of time and that probably has its roots in the Arab-Norman domination, so rich in creativity, pervaded by the fragrance of Oriental spices. Is’ a perfect sweet for a summer lunch or dinner: It tasted cold and, in practice, is only made of sugar and water. If you find any fresh jasmines, You can put someone in an infusion in water together with cinnamon, and the scents that you will be putting out frost will be even more intense.
Essential that you use whole cinnamon sticks, and not dust, and that cinnamon is of excellent quality. Do not rush in the infusion: 24, best 48 hours, are required to obtain a frost flavour, also because you will then fill with water that cinnamon has absorbed. Obviously, I invite you to try the other Sicilian frosts, starting from that of Watermelon, by cantalupo, by prickly pear, strawberries or Mandarin, so do not miss all my FRUIT JELLY RECIPES, light and delicious and obviously have a look at all my SICILIAN RECIPES and all my RECIPES DESSERT SPOON. What else to say? Enjoy a half-closed eyes this corner of Sicily and good day!
a liter of mineral water
170 grams of caster sugar
90 grams cornstarch (corn starch)
40 grams of cinnamon sticks
unsalted roasted pistachios, to taste
almonds, to taste
At least one day before preparing the cinnamon Frost (the ideal time would be 48 hours), weigh a liter of mineral water, put it in a container and add the cinnamon sticks. Cover with plastic wrap and refrigerate.
After the infusion time, bring the water to a boil with cinnamon sticks, and then stand until completely cooled. Strain the liquid, that will become a beautiful dark amber colour, and weigh. The cinnamon will be inflated, Why has absorbed water, so you'll have to add so much water how much needed to have again a liter of liquid. Do not throw the cinnamon sticks: Let them dry and place them in a jar of sugar or cinnamon for flavoring tea leaves among your favourites.
In a large saucepan mix sugar with the cornstarch, then add some cinnamon water, stirring until you get a sort of batter. Continue adding liquid until the mixture is smooth, then add all the liquid.
Cook in low fire frost cinnamon and stirring until the cream begins to thicken and to veil the spoon. Pour the cinnamon Frost into individual dessert bowls, leave at room temperature until completely cooled and then refrigerate, covered with plastic wrap, for at least 12 hours.
Before serving the cinnamon Frost, Garnish with coarsely chopped roasted almonds and pistachios and garnish with a cinnamon stick and a Jasmine Flower, If you're lucky enough to find it. I used a honeysuckle flower of my balcony, but it is not edible. Bon appétit!
MATCHING: Valdobbiadene superiore di Cartizze Docg, Dry version, produced by Bisol Winery. A prosecco by the scents of Apple and peach, sweet with savory notes, very pleasant on the palate with a delicate perlage. To explore with this cinnamon Frost.