Tartlets frost of watermelon Sicilian

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.