Here's a dessert that represents me at 100%: tarts 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 flavored with dark chocolate into small pieces and jasmine flowers, if you like, candied fruit and pistachio. The chill in Sicily becomes a delicious pastry, as I do in Palermo: I filled with frost of the tartlets sablée pasta, 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!
Tartlets TO THE WATERMELON FROST (Sicilian recipe)Print This
- 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
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.