Cinnamon Biancomangiare is an easy and quick spoon dessert to prepare. This is just one of the many variations of the traditional Sicilian biancomangiare, made with almond milk. We liked it very much, and I will definitely try the classic version in the future..
If you like puddings or spoon desserts, here are more delicious ideas
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cinnamon Biancomangiare
- 2 cups milk (I used lactose-free)
- 2/3 cup sugar (or 1 cup if you want it sweeter)
- 1/2 cup cornstarch (maizena)
- 1 teaspoon ground cinnamon
- Half lemon (only the zest)
Tools
- 1 Kitchen robot Bimby tm31 – tm5 – tm6 – tm7
- 1 Small pot
- 1 Whisk
- 1 Grater
Preparation of Cinnamon Biancomangiare
WITHOUT BIMBY: Pour the milk into a small pot, setting aside just under a glass. Add the lemon zest and sugar, then turn on the heat to warm it. Meanwhile, sift the cornstarch into a bowl and gradually add the cold milk set aside, stirring well to avoid lumps.
Pour it into the pot, add the ground cinnamon and continue stirring with a whisk until the mixture thickens. Distribute it into molds and let it cool at room temperature before transferring it to the refrigerator for at least 5 or 6 hours.
WITH BIMBY: Making biancomangiare with Bimby is really easy. Just put the milk, sugar, cornstarch, and lemon zest in the bowl, blend for 20 seconds at speed 6, and then cook for 15 minutes at 212°F speed 4. Pour the mixture into molds, let it cool at room temperature, and then transfer it to the refrigerator for at least 5-6 hours.
TO FINISH: Once cooled, unmold the biancomangiare and place it on a plate. You can pair it with melted chocolate, a delicious raspberry jam, chopped pistachios, in short, let your imagination run wild. I used cocoa powder.
NOTES
You can keep the biancomangiare in the refrigerator for a maximum of 2-3 days (preferably in the molds).
Freezing is not recommended.
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