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 frost of watermelon Sicilian

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28 comments
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
Ciao Marta! Strictly in the refrigerator! Let me know, ADA
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
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
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!
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
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!
Oh what a joy! For me it's the flavor of each Sicilian summer and not! Happy to sharing it with you! Kisses!
I fell in love with this recipe, you know… :-)
Expect to see it on your blog with plenty of jasmine! ADA
Fantastic recipe as always! Good
Hello Elisa! Thanks and welcome!
fantastic summer proposal, usual colorful and full of flavour! follow you is becoming a necessity for growth!
Hi Tatiana! But it should be, I go where I brings the madness! A hug and good weekend…
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 delizi me and I never taste, lol… You are always at the top!
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
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
Hi Lala! Try it with and without the pastry and tell me what you think! Welcome!
Great recipe, congratulations! ;)
Thanks Claudia! And welcome!
A real “finesse”…the Macmillan you made me remember my mother-in-law !!! Brava Ada a hug
Adele too good! And then it's nice to read ' mahina '!!!!
ADA are fantastic! And thanks for the recipe for Grandma's Frost mellone!
Hello dear! Thanks. I share it so willingly with you this recipe is the one of my heart
more buttery huh… is my! :-)
All yours, as many as you want! A big kiss Ada
ADA you always manage to surprise us! These cupcakes are beautiful, We discover always new recipes ……
Bye
Maurizia
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!!!