A few nights ago, while chatting about cooking with my cousin as usual, I realized I had never written on the blog the process for one of the most famous desserts in Sicily, the cinnamon pudding! At her request, I immediately set to work to fix this oversight! And as they say in these cases, I hit two birds with one stone, fulfilling the wish of someone I care about and enriching my blog with another recipe from my beloved land. After all, let’s not forget that talking about cooking is not just about providing dosages and the procedure, but entering an actual heritage of knowledge! That’s why I first want to make a necessary clarification for those who are unaware of the meaning behind the name of this typical dessert. The name gelo might suggest it is a kind of ice cream or sorbet, but it is actually a Sicilian term referring to a pudding. The gelo has a gelatinous consistency due to the addition of cornstarch among the few ingredients it is made of. There are several variations based on seasonal availability, like those with melon or peach in summer, and almonds in winter. In this case, it is strongly flavored with cinnamon. So, if you are fans of this versatile and precious spice, you absolutely cannot miss the process to make it! I chose to garnish my pudding with strictly Bronte pistachio flour because that’s how tradition wants it, but nothing will prevent you from serving it with whipped cream or whatever your imagination suggests!
If you love fresh spoon desserts, try all the other desserts from my beloved Sicily, they are mind-blowing:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 12 Hours
- Portions: 10 molds
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 qt water
- 1.23 oz cinnamon sticks
- 1/2 cup cornstarch
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- to taste pistachio flour
- A few Bronte DOP pistachios (whole)
- A few leaves mint
Tools
- 1 Measuring Jug
- 2 Saucepans
- 1 Wooden Spoon
- 1 Silicone Half-Sphere Mold
- 1 Ladle
Preparation
In a large measuring jug, place the cinnamon sticks to soak for at least 8 hours with 1 quart of drinking water. I put them in the night before for the next day.
After this time, transfer everything to a large pot and bring to a boil.
Lower the heat and boil for about 3-5 minutes, then turn off the heat, transfer back to the same jug or container where you soaked the cinnamon sticks, and let cool completely at room temperature. This will take about 2 hours.
Then remove the cinnamon sticks and pour the infusion into another saucepan, mixing it with the sifted cornstarch.
Add the sugar to the mixture, place the pan back on the stove over moderate heat, and stir with a wooden spoon.
Also add a generous teaspoon of ground cinnamon and continue to stir to completely dissolve the sugar.
When the cinnamon pudding reaches the boiling point, let it simmer over low heat for another couple of minutes, the mixture will thicken gradually.
It should thicken but not solidify too much, so remove it from the heat immediately.
I sprinkled the bottom of my molds with some pistachio flour, but it is an entirely optional step.
With the help of a ladle, transfer the pudding into the half-sphere molds, or other molds or dessert cups depending on how you want to serve it.
Fill the molds to the edges and let cool completely at room temperature before transferring them to the fridge.
Once lukewarm, transfer the cinnamon pudding to the refrigerator for the time needed to achieve a pudding-like consistency. This will take about 1-2 hours.
Gently unmold your desserts, they will easily come off, and garnish with pistachio flour, whole pistachios, and mint leaves.
And voila…your cinnamon pudding is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 To best store the cinnamon pudding for up to 2-3 days, do not unmold it, but cover it with plastic wrap and place it in the coldest part of your fridge until ready to serve.
Tips, notes, variations and suggestions
🟣 If you don’t have pistachio (flour and whole pistachios) available, you can simply omit them or replace them with chopped almonds or good dark chocolate roughly chopped with a knife.
Can the cinnamon sticks be reused?
I do not recommend reusing the cinnamon sticks used in the recipe as they will have lost much of their aroma.
