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Using only a few key ingredients, Biancomangiare (translating to “eating white”) is a dessert of purity and elegance that shines a spotlight on one of Sicliy’s most prized treasures. Almonds.
Making the almond milk from scratch is surprisingly easy to do and will result in the freshest flavour. You can either dry the leftover almond pulp and grind it into flour, or use the pulp immediately for baking.
The method of using plant “milk” to create a creamy dessert can also be found in other cultures, for instance for the Puerto Rican Tembleque, a pudding made out of sweetened coconut milk.
Storage
You can store the finished pudding in the refrigerator for 2-3 days.
serves 4
Ingredients
Homemade Almond Milk (optional)
750ml water
Biancomangiare
500 ml almond milk
100g golden granulated sugar
50g cornstarch
1/4 tsp salt
1 organic unwaxed lemon
1 small cinnamon stick
a handful of almonds to serve (optional)
Method
If making your own almond milk, soak the almonds overnight. The next day, drain and rinse them. Add the almonds to a processor with the water and blend until smooth. Then drain them through a cheesecloth, squeezing out as much of the liquid as possible. You can use the leftover pulp for baking, for example in almond cookies. The almond milk can be stored in the fridge for 3-4 days.
To make the Biancomangiare, grab a small sauce pan and whisk the sugar, cornstarch, salt and 4 tbsp of the almond milk into a smooth slurry. Then whisk in the rest of the milk. Use a vegetable peeler to peel one strip of the lemon peel and add it to the pan along with the cinnamon stick. Slowly bring the liquid to a gentle boil over medium-low heat while stirring constantly to allow the lemon peel and cinnamon to infuse the liquid.
Once it begins to boil, remove the peel and cinnamon* and continue simmering the liquid until it begins to thicken. Now turn the heat to low and continue whisking for another 5 minutes. Turn off the stove and divide the mixture evenly over four bowls or moulds. Let it cool off slightly, then refrigerate it for a minimum of 1 hour to firm up.
If using, you can now roast the almonds to garnish the Biancomangiare. Pre-heat the oven to 180°C and, once hot, roast the almonds for 10 – 15 minutes, or until slightly golden when you cut one in half. Let them cool a little, then roughly chop them.
To serve, tip out the Biancomangiare and top it with some roasted almonds.
Storage: Refrigerate for 2-3 days
*You don’t need to discard the cinnamon stick. Just rinse it in water, then leave it to dry in a sunny spot. Scrape off a little of the outer layer and store it in a jar. You can use it this way up to 5 times before it loses its potency.
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Using only a few key ingredients, Biancomangiare (translating to “eating white”) is a dessert of purity and elegance that shines a spotlight on one of Sicliy’s most prized treasures. Almonds.
4 from 2 votes
Pin
Active Time 25 minutes minutes
Total Time 1 hour hour 25 minutes minutes
+ Soaking overnight 12 hours hours
Course Dessert
Cuisine Italian
Servings 4
Ingredients
Homemade Almond Milk (optional)
- 100 g raw almonds (skin on)
- 750 ml water
Biancomangiare
- 500 ml almond milk
- 100 g golden granulated sugar
- 50 g cornstarch
- 1/4 tsp salt
- 1 organic unwaxed lemon
- 1 small cinnamon stick
- a handful of almonds to serve (optional)
Instructions
If making your own almond milk, soak the almonds overnight. The next day, drain and rinse them. Add the almonds to a processor with the water and blend until smooth. Then drain them through a cheesecloth, squeezing out as much of the liquid as possible. You can use the leftover pulp for baking, for example in almond cookies. The almond milk can be stored in the fridge for 3-4 days.
To make the Biancomangiare, grab a small sauce pan and whisk the sugar, cornstarch, salt and 4 tbsp of the almond milk into a smooth slurry. Then whisk in the rest of the milk. Use a vegetable peeler to peel one strip of the lemon peel and add it to the pan along with the cinnamon stick. Slowly bring the liquid to a gentle boil over medium-low heat while stirring constantly to allow the lemon peel and cinnamon to infuse the liquid.
Once it begins to boil, remove the peel and cinnamon* and continue simmering the liquid until it begins to thicken. Now turn the heat to low and continue whisking for another 5 minutes. Turn off the stove and divide the mixture evenly over four bowls or moulds. Let it cool off slightly, then refrigerate it for a minimum of 1 hour to firm up.
If using, you can now roast the almonds to garnish the Biancomangiare. Pre-heat the oven to 180°C and, once hot, roast the almonds for 10 - 15 minutes, or until slightly golden when you cut one in half. Let them cool a little, then roughly chop them.
To serve, tip out the Biancomangiare and top it with some roasted almonds.
Notes
Storage: Refrigerate for 2-3 days
*You don’t need to discard the cinnamon stick. Just rinse it in water, then leave it to dry in a sunny spot. Scrape off a little of the outer layer and store it in a jar. You can use it this way up to 5 times before it loses its potency.
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