Biancomangiare

Name: Biancomangiare
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 500 ml almond milk; 50 g Cornstarch; 80 g caster sugar; 1 strip lemon zest; 2 drops Almond extract; 0.5 tsp Ground cinnamon; 20 g pistachios

A delicate Sicilian almond milk pudding thickened with starch, scented with lemon zest and finished with cinnamon and crushed pistachios.

🇮🇹Italy· Sicily

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 165 kcal

Ingredients

0 of 7 gathered

Servings

500 ml almond milk — unsweetened, preferably high almond content
50 g Cornstarch — amido di mais
80 g caster sugar — fine white sugar
1 strip lemon zest — unwaxed, pared with a vegetable peeler
2 drops Almond extract — optional, for extra aroma
½ tsp Ground cinnamon — for dusting
20 g pistachios — shelled, unsalted, roughly chopped

Equipment

•Medium saucepan
•Balloon whisk
•Wooden spoon
•Four ramekins or pudding moulds

Nutrition

Per serving, approximate

Calories: 165 kcal
fat: 5 g
carbs: 29 g
fibre: 1 g
protein: 3 g
calories: 165 kcal

Instructions

1
Place the cornstarch and caster sugar together in a medium saucepan.
2
Whisk the dry ingredients thoroughly to break up any small lumps.
3
Pour in a small splash of the almond milk and whisk into a smooth paste.
4
Gradually whisk in the remaining almond milk until completely blended.
5
Drop the strip of lemon zest into the saucepan.
6
Set the pan over low heat and stir continuously with a wooden spoon.
7
Cook gently until the liquid thickens into a smooth, glossy custard.
8
Remove the pan from the heat and discard the strip of lemon zest.
9
Rinse four small moulds or ramekins with cold water and shake out excess drops.
10
Pour the warm almond pudding evenly into the prepared moulds.
11
Cool to room temperature, then chill in the refrigerator for at least four hours.
12
Turn out onto plates, then dust with cinnamon and scatter chopped pistachios over top.

Chef's tips

Rinsing the moulds with cold water helps the set pudding release cleanly when turned out. Keep the heat gentle throughout cooking to avoid scorching the bottom of the pan. Stir continuously along the bottom edges of the saucepan to ensure a completely smooth texture.

Ingredient substitutions

cornstarch → wheat starch (amido di frumento), traditional in Sicilian pastry for an exceptionally silky texture
almond milk → whole cow's milk for the dairy-based version common in inland Sicily

Storage

Store chilled in an airtight container or covered in ramekins in the refrigerator for up to 3 days.

Reheating

This dessert is served chilled and should not be reheated.

Common mistakes to avoid

•Heating the mixture too aggressively, which burns the almond milk.
•Failing to stir constantly, causing lumps of starch to form.
•Attempting to unmould the pudding before it has fully set in the fridge.

Serving suggestions

Serve well chilled straight from the refrigerator on small ceramic plates.Garnish with edible jasmine blossoms or thin strips of candied orange peel.Pair with a small glass of chilled Sicilian Passito di Pantelleria.