Frost with strawberry cream, Sicilian recipe for pudding easy to prepare. Finally the change of season brings some news in the fruit bowl: Here come the strawberries and, If you are lucky enough to find some really sweet, I recommend you try this very soft and fragrant Strawberry Frost, that I serve with diced strawberries with lemon and mint and a little’ of whipped cream (naturally sweetened, Alla siciliana) and chopped pistachios.
The Sicilian tradition of fruit gels is established in Sicily and you can do almost any kind of fruit, and not only: have a look at all my FRUIT JELLY RECIPES, gluttonous and light. Frost strawberry sweet easy to prepare, the margin of error is zero: Obviously the only variable is the strawberry, that should be sweet, otherwise you have to increase the dose of sugar. The texture is creamy, the fresh taste, but thanks to the cream becomes a real elegant dessert-dinner. If you taste with your eyes closed, the flavor is precisely that of my beloved Strawberry granita.
Toddlers will be a tasty snack, and if you do not want to use the cream you can serve it with light biscuits, as the wafers. I recommend serving the frost of strawberries with cream in bowl because I tried to put it into molds and pull out, but to do so should be much more gelatinous: I love this smooth texture, creamy and then serve it with a spoon. If you like strawberries, Also have a look at all my RECIPES WITH STRAWBERRIES, I'm sure you'll find something you like! Good day to all!
DOSE 8 monoportions:
1,8 kilos of strawberries (in order to obtain NET 1 liter of juice)
130-150 grams of sugar (Depending on the sweetness of strawberries)
90 grams cornstarch (corn starch) or flour
the juice of one small lemon
200 ml whipping cream
80 grams of powdered sugar
pistachio to decorate the cake, to taste
I suggest you prepare the frost of strawberries with one day in advance: Carefully wash the strawberries, dry them, remove the stem and cut into pieces. Mix the strawberries with the blender or blender, then pass the strawberry juice through a sieve to remove the seeds. It's a boring job, but I guarantee that the result will be far better. Once you've got a liter of liquid (should be quite thick), Add the lemon juice.
Mix in a bowl the sugar and the cornstarch, so it will be easier to dissolve starch in strawberry juice. Mix sugar and maizena with strawberry juice with the help of a whisk, until the powders are completely dissolved.
Cook the frost on low heat strawberries, stirring constantly with a whisk, because starch tends to settle on the bottom and burn, until the liquid has thickened and the surface will have started to form small ripples.
Pour the frost of strawberries in cups that you have chosen and then cool to room temperature. When it is completely cold, refrigerate for at least 6 hours or overnight.
Before serving the ice of strawberries, cut into brunoise (tiny cubes) a few strawberries, drizzle with lemon juice and chopped Mint and arrange them on the surface of the cake. Whip the cream with the icing sugar and decorate the ice to taste strawberries, garnish the cake with chopped pistachios and a few leaves of fresh mint. Bon appétit!