If there is a field in which Sicilian recipes reach their peak, it is undoubtedly in the dessert category – starting with the most famous treats like cannoli, cassata and brioche with almond granita and ending with a myriad of less-famous recipes (but no less delicious) like the pignolata, sfincia di San Giuseppe or buccellato.
And then of course, there’s the watermelon frost, a refreshment full of flavor. But have you heard of the cinnamon frost in Sicilian tradition? This is a Sicilian dessert recipe that evokesspicy, fresh and dreamy flavors that we all need in our life from time to time. Here’s how to make it.
Cinnamon frost
Ingredients:
7 oz superfine caster sugar, 4 oz cornstarch, 2 oz cinnamon sticks, 1 liter of natural mineral water, Unsalted toasted pistachios, Almonds
Method:
First soak the cinnamon sticks in the natural mineral water in a container covered with plastic wrap. The minimum infusion time is 24 hours, while the recommended time is twice as long. After infusing, bring the water with the cinnamon sticks to a boil. Then turn off the heat and let it cool until it reaches room temperature. Filter the liquid, which will have taken on a dark amber hue, and remove the cinnamon sticks. Add more water until you have 1 liter of liquid once again. In a pot over very low heat, mix the sugar and cornstarch, adding the cinnamon-water little by little until the mixture is smooth and lump-free. Turn off the heat once the cream has thickened and transfer to muffin cups or single-portion cups. Leave the dessert to cool in the fridge covered with plastic wrap for at least 12 hours. Before serving, decorate with pistachios and almonds to taste.
