This classic Sicilian dessert is made mostly from white-colored ingredients, yielding a simple but refined delicacy of Arabian origin. While there are many variations on this recipe, we present you with the special recipe used by Maria Carnevale, with whom you can also study Sicilian cooking.
In an unheated pot, mix the cornstarch with a little milk so that a smooth cream is made. And the sugar and the remaining milk and stir. Then add the lemon peel and the cinnamon stick, stirring continuously. Bring mixture to a boil while stirring.
Allow the mixture to boil for 2 minutes. Remove from stovetop and fill portions in individual bowls. Cool until room temperature, then place in refrigerator. Serve cold with fresh fruits or orange jam or simply a little cinnamon.