The BIANCOMANGIARE is a traditional Sicilian dessert, although it is present in other cuisines of Southern Italy as well, made with almond beverage. A refreshing dessert, perfect for the summer period, that can be served as an after-meal dessert or as a delicious snack. The history of the dish is lost in the mists of time: it is thought to be of Arab origin (the name itself is a translation from the Arabic name) and it is known across the Mediterranean, from Turkey to France, from Spain to the Middle East.
As always happens with dishes of ancient tradition, there are several variations of this dessert. I follow a very simple recipe — but, I assure you, truly delicious — based on almond beverage (or almond milk), easily found in any supermarket. The freshness of this particular pudding, combined with the intense aroma of almonds and the delicate taste, performs a small miracle, giving the palate a truly extraordinary satisfaction. Try it and let me know.
SEE OTHER TYPICAL SICILIAN RECIPES:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Hours
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 190.83 (Kcal)
- Carbohydrates 41.60 (g) of which sugars 30.24 (g)
- Proteins 1.46 (g)
- Fat 3.25 (g) of which saturated 0.14 (g)of which unsaturated 1.65 (g)
- Fibers 0.75 (g)
- Sodium 70.30 (mg)
Indicative values for a portion of 134 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups + 2 tbsp (about 500 ml) almond beverage (or almond milk)
- 1/2 cup (about 100 g) granulated sugar
- lemon zest
- 6 tbsp + 1 tsp (about 50 g) cornstarch (maizena)
- to taste almonds (for decorating)
Tools
- 1 Saucepan
- 4 Molds
- 1 Whisk
Steps
The preparation of BIANCOMANGIARE in this version is really very quick and very simple.
Place 1 2/3 cups of almond beverage (400 ml) in a small saucepan with the sugar and the zest of half a lemon. Put everything over the heat and, stirring with a whisk, bring it just to a simmer. Then remove the lemon zest.
In the remaining 6 tbsp + 2 tsp of almond beverage (100 ml) dissolve the cornstarch until you obtain a smooth, lump-free cream.
Pour the cold liquid in which you dissolved the cornstarch into the hot mixture, return to the stove over low heat, and stirring constantly allow everything to thicken. You should obtain the consistency of pastry cream. It will take about 5 minutes.
Wet the single-portion aluminum molds (you can also use silicone molds) and fill them with the hot biancomangiare.
Let cool to room temperature and then transfer to the refrigerator for at least 4 hours.
Once the single portions have set well, run a knife with a smooth blade around the edges and unmold the biancomangiare.
Decorate with coarsely chopped almonds and, if you like, a dusting of cinnamon.
