Lately on my blog, you will find a nice array of Sicilian recipes, especially desserts, because I think it’s nice to enhance your territory starting from the good table! The biancomangiare is an emblem, certainly not the only one, but surely among the main ones! It is one of those spoon desserts that in its simplicity and delicacy, has become a classic of traditional Sicilian cuisine. Dating back to at least the 12th century and soon spreading in Sicily and later in the rest of Mediterranean Europe, it owes its name to the fact that it’s made with all-white raw materials like cow’s milk and dessert starch. A color that has always represented purity and asceticism. It is prepared in just a few minutes, left to rest in the fridge for a few hours, after which you will have a truly delightful dessert, also because you can garnish it differently each time! Depending on the area, in fact, various ingredients are added. Among the many versions, for example, the Modica recipe deserves particular mention, which by replacing cow’s milk with almond milk, gave rise to the refreshing almond gelo. Today, however, I propose my fresh and healthy variant of biancomangiare, with seasonal fruit based on juicy cherries and red and white plums! Practically genius! You can indeed serve dessert and fruit together on a single plate at the end of the meal! I won’t tell you what a great impression you’ll make!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
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- 1 3/4 cups milk
- 1/2 cup sugar (I use cane)
- 1/3 cup cherries
- 1 red plum
- 1 yellow plum
- 3 tbsps pistachio crumbles
- 3 tbsps cornstarch (maizena) gluten-free
- 3 leaves mint
- 1 tsp acacia honey
- to taste olive oil
Tools
- 1 Saucepan
- 1 Whisk
- Silicone semi-sphere molds
Preparation
In a saucepan, blend the cornstarch with a little cold milk off the heat.
Then add the remaining milk, the honey and the sugar, and turn on the heat.
Cook over low heat, stirring continuously with a whisk, until the mixture begins to thicken.
From this point, cook for another 2′ and turn off. Pour the cream into a bowl lightly brushed with oil, or, if you prefer, into dessert bowls or molds, depending on how you want to present it at the table, and put in the fridge to set for 3 h.
Pit the cherries and cut some into slices and leave others whole with the stem. Slice the plums thinly and garnish as you like. Finish with pistachio crumbles and some mint leaves.
And voilà… biancomangiare with plums and cherries is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Biancomangiare can be stored in the refrigerator covered with plastic wrap for 2-3 days. It is not suitable for freezing.
👉Biancomangiare can be stored in the refrigerator covered with plastic wrap for 2-3 days. It is not suitable for freezing.
Tips, notes, variations, and suggestions
🟣For decoration, the sky’s the limit! You can pair the biancomangiare with some melted dark chocolate and pistachio crumbles or with red fruit toppings easily found in well-stocked supermarkets, or with some candied fruit and orange or lemon zest.
Is it possible to make biancomangiare in a vegan style?
Yes, certainly, it is possible to replace cow’s milk with any other plant-based milk like rice milk or, better yet, almond milk.
