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Sicilian citrus frost

Quick recipe, light and gluten-free

by Ada Parisi
5 min read
Gelo siciliano di agrumi

Sicilian citrus frost: The perfect spoon dessert for those who continue to crave dessert and sugar after the Christmas holidays but don't want to overdo it. This citrus frost, In fact, It is light and gluten-free, Quick to prepare and really delicious. I used oranges, mandarins and clementines to give a more complex taste: You can also add lemon, grapefruit and even Chinese mandarins. Fruit frost is always easy to prepare as you see in VIDEO RECIPE on my YouTube channel (subscribe, it's free). Citrus frost, Like all other fruit gels, It is also a vegan dessert.

Citrus geli are one of the typical sweets that Sicily inherited from Arab domination. And every season has its own, with the fruit of the moment. Fruit gels in general (But it's also made with cinnamon, the coffee, Cocoa) Very simple desserts, fresh and light. Citrus and fruit gels are gluten-free, Why the best thickener to use is cornstarch (corn starch) and contain little sugar. I'm Customizable and interpretable in a thousand ways: from simple pudding to a complex plated dessert. In short, Fruit frost is A real wild card in the kitchen. A little’ Like Aspic, For example l’ASPIC WITH MUSCAT WINE AND BERRIES, Elegant and quick to make.

And if you are passionate about this type of dessert, Then you have to try also

Gelo siciliano di agrumi

SICILIAN CITRUS GEO

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

a liter of citrus juice: oranges, tangerines, clementines

70-100 grams of granulated sugar

90 grams of corn starch (glutenfree) or flour

a pinch of salt

a cinnamon stick

Procedure

Sicilian citrus frost

Remember to prepare the citrus frost (and generally any fruit frost) 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.

Choose intact and firm citrus fruits. Wash them and cut them in half. I used oranges, mandarins and clementines. Squeeze the citrus fruits and strain the juice through a fine sieve to remove any remaining pulp. Sift the corn starch and add the sugar: mix well, Then start pouring the citrus juice as you see in the VIDEO RECIPE, little by little, stirring with a whisk until the starch and sugars have completely dissolved.

Add all the citrus juice and put it in a saucepan. Cook over low heat, stirring constantly with a whisk, because otherwise the frost will stick to the bottom of the pot, until it boils. you will see that, as it heats up, Citrus juice will change consistency becoming thicker, & Color, becoming more shiny and intense. Allow to simmer, stirring constantly, for 2 minutes, then turn off the heat.

Pour the citrus frost into non-stick molds soaked in cold water or into individual cups. Allow it to cool completely to room temperature and then store it in the refrigerator, covered with plastic wrap to touch food, for at least six hours or overnight. Remember to leave it at room temperature for 10-15 minutes before enjoying it. Bon appétit!

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