The blancmange is a typical dessert of Sicilian tradition with a consistency similar to that of a pudding or panna cotta.
Fresh and genuine, the blancmange is perfect for the whole family’s snack but also to serve as a small after-meal dessert.
To prepare it, you only need very few and simple ingredients such as cow’s milk or almond milk, sugar, cornstarch to thicken and lemon zest and vanilla extract to flavor it all. To garnish, you can use chopped pistachios or, as I did, chopped almonds and dark chocolate.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups milk (cow's or almond)
- 1/2 cup sugar
- 1/4 cup cornstarch (sifted)
- to taste lemon zest
- 1 tsp vanilla extract
- to taste sliced almonds
- to taste dark chocolate (shredded)
Tools
- 1 Kitchen Scale
- 1 Sieve
- 1 Small Pot
- 1 Hand Whisk
- 8 Cupcake Molds silicone
Steps
Preparing the blancmange is really easy and it will only take a few minutes but, to enjoy it, you will need to be patient and wait a few hours of rest in the fridge.
First, sift the cornstarch and dissolve it in 100 ml of cold milk taken from the total. Stir well to avoid lumps.
Pour the remaining milk into a small pot, then add the sugar, light the flame on low heat and start stirring with a whisk. Add the lemon zest, vanilla extract, and the previously dissolved cornstarch.
Bring to a boil on low heat, stirring continuously.
When the milk starts to thicken, remove the lemon zest and cook for a couple more minutes. In total, it will take about 15 minutes.
Transfer the mixture into silicone molds and let it cool at room temperature before placing them in the fridge to rest for at least three hours, although I prefer to prepare them the day before for the next day.
When serving, invert them onto their respective plates and gently remove the silicone molds.
Finish the preparation by garnishing the individual blancmange desserts with chopped almonds and dark chocolate 😉.
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