Frost Venus proximo with cinnamon
Gelo venere proximo alla cannella
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1 liter of mineral water
200 g brown sugar
2 cinnamon sticks
75 g of corn starch
Prepare cinnamon infusion by boiling for about ten minutes the natural mineral water and the cinnamon sticks.
Leave aside the infused overnight.
Then, strain the tea and add the sugar and the cornstarch, previously mixed together.
Bring the mixture to boil for ten minutes, over very low heat.
Put the mixture still warm in the eight molds for pudding and let it rest for three to four hours in the fridge.
Once ready, the cinnamon frost you can decorate with mint and fresh raspberries and with flakes of chocolate of Modica.
(Ricetta di Francesco Pecoraro, chef di fiducia di Anna Oxa)
