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Gelo di anguria (watermelon frost)

    (4 servings / 4 ore)

Pudding mould

1 kg of watermelon flesh
150 g of sugar
80 g of wheat starch.
15 jasmine flowers
½ glass of water
chocolate chips
chopped pistachio

• Let the jasmine flowers marinate for at least 24 hours in half a glass of water.
• Cut the watermelon flesh into pieces, remove all the seeds and whisk to obtain a liquid puree.
• Mix cold the watermelon juice, the sugar, the starch and the water where the flowers marinated, use a hand blender.
• Put the mixture in a pot under a moderate flame and bring to boil for 4-5 minutes until you obtain a pudding texture.
• Pour the watermelon frost in a pudding mould and decorate with chopped chocolate, pistachio and cinnamon.
• Let it cool and put it in the fridge for at least 3 hours.

Serve it on a platter and sprinkle with more chopped chocolate and pistachio.

Kids partecipation
Removing all watermelon pips is going to be a very big job for the kids. They will do it happily because the  reward is getting closer.

Watermelon frost is a typical  Palermo dessert, whose origins date back to the time of Arab domination in Sicily.
There are numerous variations of this dessert, and we find almonds, cloves, orange flower water, vanilla and candied fruit besides the main ingredients.

Nutritional and cultural curiosities
Watermelon is a tropical fruit very common and largely cultivated in Sicily. This dessert is prepared in summer and especially for Palermo patron saint’s festival which takes place in July to celebrate Santa Rosalia.

Useful tips
Watermelon frost is also used for filling tarts.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 14:51