Tangerine frost on cinnamon pastry. I'm really pleased with today's recipe, because it smells of Sicily and citrus, but also cinnamon and winter. In addition, If you use rice flour instead of 00 flour in pastry, the Mandarin frost with cinnamon pastry is also a sweet gluten, that will please every palate thanks to its full flavor, among agro tangerines, the softness of the Frost, the buttery quality of pastry, the scent of cinnamon.
If you prefer (or just don't feel like making pasta frolla) You can put ice into individual dessert bowls, serve garnished from roasted pistachios and enjoy it so, just like Watermelon Frost (try it this summer, I recommend!). A few tips: Choose fresh tangerines and try to figure out how much sugar put in frost. I give a dose between 150 and 200 grams of sugar per litre because Frost must not lose the slightly sour taste characteristic of these citrus fruits.
Yet, prepared the Mandarin freeze the day before and refrigerate. Finally, don't overcook the pasta frolla: This is a little’ richer butter than usual, so it's crumbly, and if you overcook it will become hard. As you know the fruit gels are typical of the Sicilian pastry, then have a look at all my FRUIT JELLY RECIPES, gluttonous and light and RECIPES DESSERT SPOON, for inspiration.. And now I think I have told you everything. Have a good day!
DOSE 10 single portions
FOR THE MANDARIN FROST:
a liter of Mandarin juice
150-200 grams of caster sugar (according to the sweetness of mandarins)
90 grams of corn starch (glutenfree) or flour
FOR THE PASTRY WITH CINNAMON:
150 grams of flour 00 (or rice for a gluten-free pastry)
70 grams of cold butter
50 grams of sugar
cinnamon, to taste
a pinch of salt
an egg yolk
Let's start by saying that you have to prepare the Mandarin chill at least 6 hours before serving, but I suggest you do so with one day in advance, Why must have time to firm up in the refrigerator. Wash the mandarin oranges and squeeze the liquid, then strain the juice in a colander to remove any residual twinges of pulp. Sift the corn starch and add the sugar, then start adding the tangerine juice, little by little, stirring with a whisk until the starch and sugars have completely dissolved. Add all the tangerine juice and cook over low heat and stirring constantly (If you don't stir always will attack you hopelessly at the bottom) until it boils. At this point the tangerine juice should have congealed and have a thick consistency, viscous.
Pour the tangerine frost in wet-stick molds with cold water (If you want to throw out) or in cups. Allow to cool completely at room temperature and then store it in the refrigerator, covered with plastic wrap, all night. If you want, you can just decorate the cups with a little chopped pistachio and enjoy the mandarin frost so. Otherwise go ahead and prepare the pastry with cinnamon.
Cinnamon pastry base, put the flour on the work surface (00 or rice), make a hole in the Center and add the cold butter, diced. Work quickly with your fingertips until you have many crumbs. Add the egg yolk, sugar, the salt and the cinnamon and work until dough is smooth and homogeneous. Flatten it and wrap it in plastic wrap, then let it sit in the fridge for at least 30 minutes. Spread the dough not too thin and obtain discs larger than the molds where you put the mandarin frost. Bake at 180 degrees in a preheated oven for 10 minutes or until golden brown.
Unmold the Frost gently Mandarin (let him get some air by passing the blade of a knife along the edge of the stamp) and lay each frost on a cookie. Garnish with chopped pistachios or as you like and serve immediately. Bon appétit!