Cool, very good and above all easy to prepare: It is the freezing of cantaloupe, the melon from the bright orange color, at its best, that to the perfect degree of ripeness, It is juicy and sweet and fragrant. You can use this recipe for the traditional cantaloupe or even the type 'raid', with the peel from the characteristic uneven appearance, just as if it were covered with a colored rope Network, or smooth. In both cases, it is a sweet and very fragrant fruit, to be served at the right point of ripeness to enjoy all its goodness and also to use the least amount added sugar can in the cold, a cake that you could easily define a low caloric intake.
This frost cantaloupe melon is delicious as well what it's like because it is a dessert fresh and perfect for the summer months, but if you want to give a fresh and stylish even more surprising effect, just garnish with mint and pistachios and easy to prepare a Port wine reduction or Marsala, two wines to sweet tendency has always combined with this fruit.
The Sicilian tradition includes many fruit gels, in every season: from the winter of Mandarin to get to Strawberry Frost, all’iconico Watermelon Frost, the peculiar frost grape (the mustard) and all'orientaleggiante and sweet Frost Cinnamon. In my opinion they are worth a try, so do not waste all my FRUIT JELLY RECIPES, light and delicious. and theRECIPES DESSERT SPOON. What else to say? Enjoy a half-closed eyes this corner of Sicily and good day!Have a good day!
Frost cantaloupe melon to Porto (Sicilian recipe)Print This
- 500 milliliters of cantaloupe or Netted melon juice (net weight, more or less equal to a melon of great size)
- 40 grams cornstarch
- 60 grams of caster sugar (also it depends on the sweetness of the melon)
- 150 milliliters of wine or Marsala Porto
- 30 grams of brown sugar
- unsalted pistachios, to taste
- fresh mint, to taste
To prepare for the cold cantaloupe melon, which I recommend you do one day in advance, carefully wash the melon, cut it in half and remove the seeds and filaments contained within, also remove the peel. At this point, you have two alternatives: or blend the melon with the blender and then pass it through a sieve in order to obtain the liquid and remove the solid part of the pulp residues, or switch to the melon mill, so you will get directly only the liquid part.
Weigh the liquid obtained, so that it is equal to 500 milliliters.
Place in a bowl cornstarch and sugar and mix thoroughly. Pour in the mixture of cornstarch and sugar in the liquid and stir vigorously with a whisk so that no lumps are formed. Bake the frost cantaloupe over low heat and stirring constantly until the liquid will not begin until at Simmer and then to thicken. When you begin to Simmer must spend two minutes. Is’ important that you never stop stirring carefully and on the bottom of the pan, because the cornstarch tends to settle and to form lumps.
Once the liquid has thickened, pouring it into molds or cups that you have chosen (you can pull out, as I did, or marker directly into cups, especially if you do not plan to prepare the reduction of Porto). Allow to cool at room temperature and the frost, When cold, store it in the refrigerator for at least one night.
For the reduction of Porto, put the wine and brown sugar in a small saucepan (as for milk kettles) and cook over very low heat until the liquid is reduced to become one caramel syrup.
I advise you to leave the chill of Cantalupo for at least 30 minutes at room temperature before tasting. Garnish the chill of cantaloupe with the reduction of Porto, garnish with chopped pistachios and a few mint leaves and serve. Bon appétit!
THE PAIRING: Monte Duello, sweet wine from grapes Durella, produced by Giannitessari cellar, in Roncà, in the province of Verona. This wine is made from grapes dried in a fruit cellar for five months, then torchiate. After a slow fermentation in wood, the wine is aged for several years in oak barrels. Is’ a product that tells the history of this territory, in which the drying is a widespread practice and historically rooted among wine producers. Candied fruit and dried figs, full flavor and perfect balance between acidity and sweetness. A wine pairing but also for meditation.