Over the centuries, the recipe evolved, yet its core idea remained unchanged: few ingredients, precise technique, and the necessary time. In Sicily, it became a simple, homemade dessert made with milk, sugar, and starch, delicately scented with lemon zest and served well chilled.
The earliest versions were thickened with wheat or rice starch and were often prepared with almond milk. Later, cornstarch [UK: cornflour] became common due to its neutral flavor and stable texture.
A modest dessert with a long history, still appreciated today for its clarity and balance.
Please click here for a list of the ingredients, then click on ‘more’.
