Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cinnamon Gelo: A Fragrant and Delicate Sicilian Dessert
Learn how to make cinnamon gelo, a creamy and aromatic Sicilian spoon dessert, perfect for a sweet finish.
📖 What is it
Learn how to make cinnamon gelo, a creamy and aromatic Sicilian spoon dessert, perfect for a sweet finish.
🛒 Ingredients
- ✓ 1 litre of water
- ✓ 250 g caster sugar
- ✓ 90 g custard powder
- ✓ 20 g cinnamon sticks
- ✓ Bronte pistachio crumbs, to garnish
📊 Nutritional Information
Immerse yourself in the scents of Sicily with cinnamon gelo, a refreshing and comforting dessert that marries the gentle sweetness of starch with the warm spice of cinnamon. This traditional treat, boasting a soft and velvety texture, is a true celebration of Mediterranean flavours — ideal for cooling down on warm summer days or rounding off a meal with friends and family.
👨🍳 Preparation
- 1
Soak the cinnamon sticks in a litre of water for about 8 hours.
- 2
Bring the infusion to the boil, then leave it to rest at room temperature for 24 hours to fully develop the flavours.
- 3
Strain the liquid, discard the cinnamon sticks, and pour the infusion into a saucepan.
- 4
Sift the custard powder and gradually whisk it into the infusion to prevent lumps.
- 5
Add the sugar and cook gently, stirring constantly, until the mixture thickens into a glossy cream.
- 6
Pour the mixture into moulds and allow to cool completely at room temperature.
- 7
Chill in the fridge for at least 3-4 hours, preferably overnight, until set to a pudding-like consistency.
- 8
Serve the cinnamon gelo chilled, topped with a sprinkle of Bronte pistachio crumbs.
💡 Tips and Variations
- •
For a more intense aroma, try infusing the cinnamon with a strip of orange zest during preparation.
- •
Add a dusting of unsweetened cocoa powder before serving for a richer twist.
- •
This dessert is known for its delicate sweetness and jelly-like texture.
- •
For a vegan version, swap the sugar for agave syrup and use organic cornflour.
- •
To enhance the savoury depth, add a pinch of sea salt to the cinnamon infusion.
- •
For a gluten-free option, ensure you use certified gluten-free cornflour.
- •
The key to perfect gelo is to keep stirring during cooking to avoid lumps and achieve a smooth cream.
📦 Storage
- • Store the gelo in an airtight container in the fridge to keep it fresh for up to three days.
- • Avoid freezing, as the jelly-like texture may be compromised.
- • Before serving, let it sit at room temperature for a few minutes to bring out the flavours.
🍷 Pairing
Pair cinnamon gelo with a semi-dry Sicilian Marsala, which balances the spicy notes with its rich sweetness. Alternatively, a passito from Pantelleria or a Moscato di Noto will highlight the dessert’s delicate charm. For a non-Sicilian option, a sweet Tuscan Vin Santo makes an elegant and refined match.
Making cinnamon gelo is like inviting a little piece of authentic Sicilian tradition to your table — a dessert that wins hearts with its simplicity and fragrant charm. Treat yourself to this Mediterranean delight and don’t forget to share the recipe with your loved ones, spreading the unique taste of our beautiful land.
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