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Prickly pear jelly India

by Ada Parisi
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Gelo di fichi d'India, ricetta siciliana originale

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!

Gelo di fichi d'India, ricetta siciliana originale

Frost prickly pear (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

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)

Procedure

gelodifichidindia2

For the recipe of indian fig frost, cut the two ends, affect the fruit lengthwise and Peel. Cut the prickly pear into pieces and pass them to the green pass to eliminate all seeds. Strain the juice in a colander to mesh netting.

In a bowl, mix the corn starch with the caster sugar and the pinch of cinnamon. Slowly add the mineral water by stirring with a whisk to create an emulsion without the lumps. Combine all the water and pour the mixture thus obtained into the juice of pies of 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 of India begins to re-represent and veil 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 ply pear frosts or taste them directly in the forks 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!

MATCHING: We suggest a Piedmont wine: the Brachetto "Beautiful roseto", Vintage 2016, produced by Cascina Fonda. With its scents of rose, raspberries and his sharp spicy, Brachetto wine adapts well to this frost of ply pears. Thanks to a very low alcohol content, It is light and never pushy.

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