Sicilian orange frost
Dear friends, today let's see together the recipe for Sicilian orange frost, a fresh and light dessert without milk or butter that can be prepared in a few minutes. Frost is a sort of pudding very prepared in Sicily in a thousand delicious variations. The most famous ones are lemon frost, almond frost and, in the Palermo area, melon frost, but they can be prepared with many types of fruit and more: I often make it with strawberries and coffee too! The characteristic of gels is that they do not contain gelatin: in fact, wheat starch is traditionally used to thicken them (which can be replaced by corn or rice starch). The citrus ones are my favorites for their very pleasant sour note: a nice orange frost is perfect after a rich Sunday lunch with family or friends! I like to complete it only with a sprinkling of chopped pistachios, but if you want you can make your orange frost even more delicious by decorating it with the chocolate topping. So let's see the few simple steps you need to prepare this traditional Sicilian dessert!
Ingredients
400 ml water150 ml orange juice (about 1-2 oranges)orange peel100 g sugar40 g wheat starch (or rice or corn)
Procedure
First, peel the oranges and put the peels in a saucepan with water. Bring to a boil, then turn off the heat and let the water flavor for half an hour. In the meantime, squeeze the oranges. Add the starch to the orange juice and let it dissolve well inside. Remove the peels from the water. Pour the sugar and orange juice into the water. Cook over low heat, stirring often with a whisk to avoid the formation of lumps. After 8-10 minutes, when the cream is thick enough but not lasting, turn off the heat and transfer to the molds. Let cool and place in the refrigerator for at least two hours. When ready to eat, gently remove the frosts from the molds and place them on plates. Garnish with chopped pistachios to taste and serve. Enjoy your orange ice creams they are ready to be enjoyed!
Dear friends, today let's see together the recipe for Sicilian orange frost, a fresh and light dessert without milk or butter that can be prepared in a few minutes. Frost is a sort of pudding very prepared in Sicily in a thousand delicious variations. The most famous ones are lemon frost, almond frost and, in the Palermo area, melon frost, but they can be prepared with many types of fruit and more: I often make it with strawberries and coffee too! The characteristic of gels is that they do not contain gelatin: in fact, wheat starch is traditionally used to thicken them (which can be replaced by corn or rice starch). The citrus ones are my favorites for their very pleasant sour note: a nice orange frost is perfect after a rich Sunday lunch with family or friends! I like to complete it only with a sprinkling of chopped pistachios, but if you want you can make your orange frost even more delicious by decorating it with the chocolate topping. So let's see the few simple steps you need to prepare this traditional Sicilian dessert!
Ingredients
400 ml water
150 ml orange juice (about 1-2 oranges)
orange peel
100 g sugar
40 g wheat starch (or rice or corn)
Procedure
First, peel the oranges and put the peels in a saucepan with water. Bring to a boil, then turn off the heat and let the water flavor for half an hour. In the meantime, squeeze the oranges. Add the starch to the orange juice and let it dissolve well inside. Remove the peels from the water. Pour the sugar and orange juice into the water. Cook over low heat, stirring often with a whisk to avoid the formation of lumps. After 8-10 minutes, when the cream is thick enough but not lasting, turn off the heat and transfer to the molds. Let cool and place in the refrigerator for at least two hours. When ready to eat, gently remove the frosts from the molds and place them on plates. Garnish with chopped pistachios to taste and serve. Enjoy your orange ice creams they are ready to be enjoyed!
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