Home » Tartlets frost of watermelon Sicilian

Tartlets frost of watermelon Sicilian

by Ada Parisi
15384 views 5 min read

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 FRUIT JELLY RECIPES, gluttonous and light. Have a good day!

Tartlets TO THE WATERMELON FROST (Sicilian recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR THE FROST OF MACMILLAN:

a liter of watermelon juice

90 grams of corn starch (glutenfree), 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

Procedure

FOR THE FROST OF MACMILLAN: to get the watermelon juice, you have to pass the watermelon to the passaverdure, because if the spun there will be too much pulp and frost will not be well. Once you have a liter of juice, mescolare in una pentola l'amido di mais e lo zucchero, then add slowly the watermelon juice, little by little, so you get a batter, then a cream and finally a homogeneous liquid. Aggiungere l'acqua di fiori di gelsomino (If you can't find fresh Jasmine, in herbal medicine there are those buckets, che possono in parte aiutarvi a dare l'aroma giusto al gelo).

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: preparare la pasta sableé mettendo in una ciotola tutti gli ingredienti e impastando con la punta delle dita fino a ottenere un panetto liscio e omogeneo che riporrete in frigorifero per un'ora almeno. 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.

MATCHING: Puo' sembrare azzardato abbinare un vin santo a un dolce a base di anguria. 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, l'accostamento a questo vino si salda innanzitutto per la grassezza della pasta sablée, much more buttery the normal pastry, dai sentori di cannella e aromatizzata con lo stesso vin santo che abbiamo inserito nell'impasto. Secondly, the sweetness and softness of three roses were enhanced by the fresh taste and equally sweet ice. Finally, le zeste candite e il cioccolato creano un contrasto dolce-amaro in cui si inserisce bene il Tre Rose con profumi che ricordano il miele e l'albicocca.

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28 comments

Marta 6 August 2018 - 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 - 20:28

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

Reply
Marta 7 August 2018 - 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 - 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 - 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 - 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 - 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 - 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 - 16:25

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

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

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

Reply
Elisa August 5, 2013 - 14:35

Fantastic recipe as always! Good

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

Hello Elisa! Thanks and welcome!

Reply
Tatiana July 12, 2013 - 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 - 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 - 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!!! 🙂 Because you always delight me and I never taste, lol… You are always at the top!

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

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

Reply
Claudia July 12, 2013 - 12:03

Great recipe, congratulations! 😉

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

Thanks Claudia! And welcome!

Reply
Adele July 12, 2013 - 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 - 11:06

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

Reply
Candida July 12, 2013 - 10:43

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

Reply
Sicilians creative in the kitchen July 12, 2013 - 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 - 06:56

more buttery huh… is my! 🙂

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

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

Reply
Maurizia July 12, 2013 - 06:47

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

Reply
Sicilians creative in the kitchen July 12, 2013 - 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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