Today I present a Sicilian Frost recipe: Frost of prickly India. The fig of India is one of the symbols of Sicily, the pale green and multicolored fruits form the landscape from East to West. The fruits are great when eaten alone, in the form of ice cream or sorbets, and give the best of themselves when they are combined with cinnamon or jasmine flowers. As you know, the fruit of the prickly pear cactus India can be white-green, Yellow, Red or orange. The different types have slightly different flavors and it is for this reason that I recommend you use in frost of prickly India a single type. In this recipe I used those orange. But if you find red ones will get a deeper colour. The procedure is identical to the others geli Sicilians. My favorite is the WATERMELON FROST, that on my YouTube channel you can also find in VIDEO RECIPE STEP BY STEP. Unmissable, Believe me.
If you are fond of frosts and light desserts but greedy, dates, however, a look at all my FRUIT JELLY RECIPES and of course all my SWEET SICILIAN RECIPES. The only boring thing, in the cold of prickly pears, It is that you have to pass the pulp of prickly pear to the mill to remove all seeds. But the result is a light and delicate sweet, I hope you like it. Have a good day!
Frost prickly pear (Sicilian recipe)Print This
- DOSE 8 monoportions:
- 700 milliliters of prickly pear juice (net weight of waste)
- 300 ml mineral water
- 110 grams of corn starch (glutenfree)
- 100 grams of sugar (variables depending on the sweetness of the fruit)
- a pinch of ground cinnamon
- a teaspoon of lemon juice
- pistachios and chopped pistachios (to decorate)
- cinnamon sticks (to decorate)
For the recipe of the frost of prickly pears, cut the two ends, affect the fruit lengthwise and Peel. Cut the prickly India into pieces and pass through a food mill to remove all seeds. Strain the juice in a colander to mesh netting.
In a bowl, mix the cornstarch with the sugar and a pinch of cinnamon. Slowly add the water, stirring with a whisk to create an emulsion without lumps. Merge all the water and pour the mixture thus obtained into the juice of prickly India, stirring constantly with a whisk. Add a teaspoon of lemon juice and cook over low heat stirring constantly, because the mixture tends to thicken on the bottom of the Bowl.
When the cream of figs of India will begin to thicken and veiling the spoon, It will form small ripples on the surface, turn off the heat and pour the mixture into containers (in the molds) you have chosen. Allow to cool at room temperature and, afterwards, store in a refrigerator at 4 degrees for one night (12 hours).
You can draft prickly India frosts or enjoy them directly in the molds you have chosen, garnishing the frost with chopped pistachios, lightly toasted whole pistachio nuts and some cinnamon stick. If you're lucky and you have a Jasmine plant, used white flowers to garnish the Frost and give it an intoxicating fragrance. Bon appétit!
THE PAIRING: We suggest a Piedmont wine: the Sparkling brachetto "Bel roseto”, Vintage 2016, produced by Cascina Fonda. With its scents of pink, raspberries and his sharp spicy, the wine Brachetto is well suited to this prickly India Frost. Thanks to a very low alcohol content, It is light and never pushy.