Cinnamon curd (custard)

C i n n a m o n c u r d ( c u s t a r d )

gelo di cannella

A dish of Sicily, to match to our Limited Edition  Il Moro, served cool. The cinnamon flavor is fully brought out when it meets the  spices and chocolate of Nero d’Avola… and then, to fully complete  the palate, it  is finished with Il moro nel cuore , the chocolate created by Bonajuto and Valle dell’Acate with a “heart”  made of Moro Limited Edition.




Ingredients for 4 persons 
7 ounces of cinnamon (in a stick)
4 tablespoon of sugar
1 tablespoon of powdered cinnamon
3 ounces of wheat or corn starch
1 teaspoon of cocoa

Leave the cinnamon to steep overnight in an infusion with water. Bring to a boil and, after 10 minutes, filter the infusion. Dissolve the starch in a cup of cold water and pour into a pot where the cinnamon infusion and the sugar have already been placed. Cook over a medium flame until the mixture begins to boil. Pour it into a mould, let it cool, and refrigerate for at least 3 hours. Remove from the mould, place on a platter, and sprinkle with the cocoa and powdered cinnamon.

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