Carob is an incredible fruit which grows in the south Mediterranean area. It is a concentrate of nutrients and its taste is close to that of cocoa. For this reason, it is often used as a “surrogate” to cut fats and calories.
The harvest of carobs happens during the last weeks of August.
On this website, you can already find a recipe for the carob syrup, a spreadable cream and a also truffles.
Today, I suggest you this easy desert. I hope you will enjoy it 🙂
Ingredients
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100 g chopped roasted almonds
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100 g brown sugar
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4 spoons corn starch
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1 orange zest
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1/2 teaspoons ground cinnamon
Preparation
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- – pour the carobs syrup into a saucepan together with the sugar;
- – add the orange zest;
- – put the saucepan on the stove on medium heat;
- – bring to heat, then add the ground cinnamon;
- – when the syrup is about to start boiling, remove the saucepan from the stove;
- – sift the corn starch onto the hot syrup and mix quickly till the cream will start thickening;
- – spread some roasted chopped almonds on the bottom of the jelly molds;
- – pour the carobs cream onto the molds;
- – allow the jelly to cool down at room temperature;
- – refrigerate for at least 2 hours before attempting to unfold the molds and serving;