TABELIAAUTHENTIC RECIPE
BiancomangiareSicilian Almond Biancomangiare
Sicily’s white almond-milk pudding, with roots in the Middle Ages. This Sicilian version of blancmange sets homemade almond milk with cornstarch, without gelatin, for an elegant and refreshing dessert.
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Ingredients (6 servings)
- Blanched almondsFor homemade almond milk. If using store-bought unsweetened almond milk, choose a high-quality product200 g
- Water for almond milk1000 ml
- Cornstarch or rice flour80 g
- Sugar100 g
- Lemon zestUse an unwaxed lemon grown in Japan. Finely grate only the colored zest, avoiding the white pith1 fruit
- Cinnamon stickInfuse during heating1 piece
- Pistachios for garnishChop30 g
- Ground cinnamon for garnish3 g
Method
Make the almond milk
- 1 Soak 200 g almonds in boiling water for 2–3 minutes and peel them.
- 2 Blend with 1 liter water until smooth.
- 3 Squeeze thoroughly through a clean cloth to make almond milk.
Ready when
Proceed when clean almond milk has been squeezed out.
Caution
Squeeze thoroughly: insufficient squeezing produces thin milk.
Dissolve the cornstarch
- 1 Mix 80 g cornstarch with about 200 ml almond milk to make a slurry.
Ready when
Proceed when evenly dissolved with no lumps.
Caution
Mix well so no lumps remain.
Warm the almond milk
- 1 Finely grate only the colored lemon zest.
- 2 Put the remaining almond milk, 100 g sugar, grated lemon zest and cinnamon stick in a saucepan and warm over medium heat.
Ready when
Proceed once warm; do not boil.
Caution
Do not allow it to boil.
Thicken the pudding
- 1 Add the slurry and heat over medium to low heat, stirring constantly.
- 2 Remove the cinnamon stick and grated lemon zest.
Ready when
After 8–10 minutes, proceed once thickened.
Caution
Stir constantly to prevent the bottom from scorching.
Pour into molds and chill
- 1 Divide evenly among ramekins or shallow bowls.
- 2 Once the initial heat has dissipated, refrigerate uncovered for 3–4 hours to set.
Ready when
After 3–4 hours, proceed once set.
Caution
Plastic wrap causes water droplets on the surface; chill uncovered.
Unmold and finish
- 1 Warm the bases of the molds by dipping in hot water for 1–2 seconds.
- 2 Turn out onto plates.
- 3 Sprinkle with chopped pistachios and ground cinnamon.
About this dish
Biancomangiare, meaning “white food,” was widespread throughout the medieval Mediterranean. French blancmange and Catalan menjar blanc are white puddings made from almond milk and starch, and Sicily is considered one of the places of origin of their Mediterranean forms.
Making almond milk by squeezing the almonds yourself is the characteristic handwork of this dish. Peeled almonds are blended with water and squeezed through a cloth; the aroma produced by this work differs from that of commercial almond milk. Recipe books from the 14th century record biancomangiare in Sicilian, Catalan and French forms, revealing how widely the dish traveled through Mediterranean trade networks.
The green pistachios and brown cinnamon used for serving highlight the pure white pudding. Sicily’s love of vivid color contrasts is expressed even in this simple dessert.
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