Frost of Macmillan (Sicilian watermelon Frost)

Here's a dessert that represents me at 100%: frost of watermelon, or 'the frost muluni', Frost of Macmillan siciliano. The frost of melon recipes is that the Palermo grandmother: frost, soft and creamy, It is covered with candied orange zest and pistachios. Are you wondering what the Macmillan? In Sicily we call watermelon. Appearance all year watermelon season gets here, and because I can eat a whole in one day, to prepare the ' Frost ': an exquisite, soft cream of watermelon, in Sicily we spice it with jasmine flowers and serve with marshmallows, chopped dark chocolate and pistachio. I wanted to make even the pastries melon ice, as I do in Palermo, and with the Frost I filled the pastry tarts sablée, more buttery and crumbly pastry's. Here on my You Tube Channel you will also find video recipe for watermelon Frost, step by step. I say at once that the jasmine are critical to the aroma of frost by Macmillan, But if you have (like me in Rome) difficulty in finding them fresh, in Delicatessens and in health food stores now sell them buckets: You cannot use them to decorate the cake, but for infusion are perfect. I assure you that the frost of Macmillan is the perfect sweet for summer, You must try it! And have a look at all my RECIPES FRUIT GELI, gluttonous and light. Have a good day!


FROST MELLONE (Sicilian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR THE FROST OF MACMILLAN:
  • a liter of watermelon juice
  • 90 grams of corn starch (cornstarch), Cells o farina 00
  • 110 grams of sugar depending on the sweetness of the melon
  • 10-15 jasmine flowers infused in a little mineral water for one night (Optional)
  • FOR the tartlets MELLONE TO FROST:
  • 250 grams of flour 00
  • 200 grams of butter (plus a little for Buttering the molds)
  • a pinch of salt
  • a pinch of cinnamon
  • 2 egg yolks
  • two tablespoons of Vin Santo di Montepulciano Doc
  • 100 grams of powdered sugar
  • dry beans for cooking
  • 150 grams of dark chocolate
  • candied orange zest as required
  • pistachios as required

PROCEEDINGS

FOR THE FROST OF MACMILLAN: to get the watermelon juice, You must pass the watermelon in Blender, because if the spun there will be too much pulp and frost will not be well. Once you have a liter of juice, mix in a pot of corn starch and sugar, then add slowly the watermelon juice, little by little, so you get a batter, then a cream and finally a homogeneous liquid. Add water of jasmine flowers (If you can't find fresh Jasmine, in herbal medicine there are those buckets, that can help you make the right flavor to frost).

Try when you put the sugar, because the quantity can vary greatly depending on the sweetness of watermelon and only you can judge what it takes.

Put the pot on low heat and Cook, stirring constantly because it tends to stick and starch to settle on the bottom, until the liquid thickens: attention that thickens in a moment and already before arriving at ebullition, by liquid becomes creamy and then dense, as a cream already warmed.

Remove from heat and, with a whip in hand, Whisk the mixture vigorously to remove any Gaur and Polish it.

If you want to prepare only the frost of watermelon, Once ready let it cool slightly and pour into cups or individual cups where you put the bottom bits of dark chocolate, and store in the refrigerator over night. Before serving, Garnish with more dark chocolate and chopped pistachios. If you like, You can also add candied fruit.

FOR the tartlets MELLONE TO FROST: prepare the dough sableé putting in a bowl all the ingredients and knead with fingertips until dough is smooth and homogeneous which put in the fridge for an hour at least. Meanwhile, butter the moulds carefully and preheat the oven to 180 degrees static. Because the sablèe is cold, spread it on a well floured with a rolling pin and cut out some rounds with which to coat the molds. Shape on the bottom with a fork, distribute on the bottom a handful of dried beans and bake for 15 minutes or so. When the tartlets are golden, sfornarle, Let them cool a little, remove the beans and turn them out, placing them on a wire rack to cool.

Melt chocolate in a double boiler and, with a pastry brush, coat the bottom of the tartlets with a thin layer of chocolate: This way you don't stage and will soften upon contact with the coldness of Macmillan. Store in the fridge to make tartlets solidify the chocolate. Pour the freezing of the tartlets. Meanwhile, toast in a skillet pistachios of Bronte, the Pan then while they're still warm outside and remove the skins to make candied orange zest into pieces. Decorate Cupcakes with coarsely chopped pistachios and candied fruit.

THE PAIRING: Can’ risky match a wine to a cake made of watermelon. We wanted to try using the complexity of aromas and softness of this vin santo di Montepulciano Doc “Three Roses” of Wineries Angelini. In our opinion, the approach to this wine is joined first by the fatness of the pasta sablée, much more buttery the normal pastry, by hints of cinnamon and flavored with the same vin santo that we have incorporated into the dough. Secondly, the sweetness and softness of three roses were enhanced by the fresh taste and equally sweet ice. Finally, the candied zest and bittersweet chocolate create a contrast where it fits well the three roses with perfumes reminiscent of honey and apricot.

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28 comments

Marta 6 August 2018 at 17:59

Hi Ada, I made the tartlets but as soon as tomorrow would eat: I keep them in the refrigerator or at room temperature? It's quite hot…
Thanks
Marta

Reply
Ada Parisi 6 August 2018 at 20:28

Ciao Marta! Strictly in the refrigerator! Let me know, ADA

Reply
Marta 7 August 2018 at 16:08

Dear Ada,
alas this time the result was a bit’ disappointing but probably my fault: I found only dried jasmine totally fragrance free, and even though I tried with cinnamon to improve the taste bland, probably due watermelon, it is the shell BEST SERVICE, or rather the tartlets coated with chocolate and pistachios from Bronte course…
If you find the fragrant flowers there retrying!
But you have so many good recipes that as soon as I get back to work.
A hug
Marta

Reply
Ada Parisi 7 August 2018 at 19:26

Ciao Marta. I'm sorry, but the taste of watermelon in the watermelon frost is everything. If the watermelon is not sweet and juicy and fragrant frost will not do well, while adding sugar and cinnamon. The dry jasmine can be helpful but only if it is very fragrant. I do not know where you live, but I think that even in Rome rarely do. Please try again once you are amguria A really delicious because it is a delicious cake. A warm greeting, ADA

Reply
Simona July 18, 2017 at 07:47

Hi Ada
A few questions:
-instead of tartlets wants to go for a unique base. Can I use the same amount for a cake pan from 23 or 26 cm?
-When you write that you melt watermelon juice by hand with sugar and other ingredients,What exactly do you mean?that turns by hand?
-instead of Vin Santo which liquor can I use?Marsala?:) I have a superbuona bottle purchased at cantine Florio.
Aspect of your thanks!

Reply
Ada Parisi July 18, 2017 at 10:32

Hello Simona! Then, of course you can use Marsala, but you can also do not use any type of alcohol and replace it with a little milk to get the proper consistency of the dough. For the Frost, mix cornstarch and sugar and, with a whip, mixes quickly adding the juice a little at a time, so you get before a batter and then a liquid. There's video, see step by step. The amount for a cake pan from 26 should be sufficient, Perhaps it will advance a little bit, put it in cups with chocolate on the bottom and keeps in the fridge. Kisses, ADA

Reply
Simona 24 July 2017 at 12:15

This cake has made us all crazy, the compliments were many! Thanks, one of my favorite recipes! The Macmillan was already sweet, so I added only 70 grams of sugar for the Frost.
Thanks again!

Reply
Ada Parisi 25 July 2017 at 13:32

Oh what a joy! For me it's the flavor of each Sicilian summer and not! Happy to sharing it with you! Kisses!

Reply
Francesca P. June 26, 2014 at 16:25

I fell in love with this recipe, you know… 🙂

Reply
Sicilians creative in the kitchen June 26, 2014 at 17:14

Expect to see it on your blog with plenty of jasmine! ADA

Reply
Elisa August 5, 2013 at 14:35

Fantastic recipe as always! Good

Reply
Sicilians creative in the kitchen August 5, 2013 at 23:44

Hello Elisa! Thanks and welcome!

Reply
Tatiana July 12, 2013 at 23:15

fantastic summer proposal, usual colorful and full of flavour! follow you is becoming a necessity for growth!

Reply
Sicilians creative in the kitchen July 12, 2013 at 23:34

Hi Tatiana! But it should be, I go where I brings the madness! A hug and good weekend…

Reply
Erica Of Paul July 12, 2013 at 15:52

This is one of those recipes where, to resist temptation and to my uncontrollable throat, I anguish ever….. But why a hand the allungherei, so, to sample!!! 🙂 For you I always fatness and I do not ever taste, lol… You are always at the top!

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Sicilians creative in the kitchen July 12, 2013 at 15:57

But how do you control yourself? I become crazy. I'll give you a tip: the frost of watermelon is good even if you use the sweetener instead of sugar!!! I do it all the time so. A hug, ADA

Reply
Letizia July 12, 2013 at 15:48

That wonderful recipe! I heard about the frost of melon but I didn't think you could match it with the pastry…must be yummy! Congratulations. Letizia

Reply
Sicilians creative in the kitchen July 12, 2013 at 15:58

Hi Lala! Try it with and without the pastry and tell me what you think! Welcome!

Reply
Claudia July 12, 2013 at 12:03

Great recipe, congratulations! 😉

Reply
Sicilians creative in the kitchen July 12, 2013 at 12:29

Thanks Claudia! And welcome!

Reply
Adele July 12, 2013 at 10:54

A real “finesse”…the Macmillan you made me remember my mother-in-law !!! Brava Ada a hug

Reply
Sicilians creative in the kitchen July 12, 2013 at 11:06

Adele too good! And then it's nice to read ' mahina '!!!!

Reply
Candida July 12, 2013 at 10:43

ADA are fantastic! And thanks for the recipe for Grandma's Frost mellone!

Reply
Sicilians creative in the kitchen July 12, 2013 at 11:06

Hello dear! Thanks. I share it so willingly with you this recipe is the one of my heart

Reply
conunpocodizucchero.it July 12, 2013 at 06:56

more buttery huh… is my! 🙂

Reply
Sicilians creative in the kitchen July 12, 2013 at 09:44

All yours, as many as you want! A big kiss Ada

Reply
Maurizia July 12, 2013 at 06:47

ADA you always manage to surprise us! These cupcakes are beautiful, We discover always new recipes ……
Bye
Maurizia

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Sicilians creative in the kitchen July 12, 2013 at 09:43

Frost of Macmillan, as we call it familiarly in Sicily, It is by far my favorite dessert. We put in also Jasmine (Here, I can not find): I can't tell you that perfumes!!!

Reply

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