I’m responding with this recipe to your question: do you have the recipe for Sicilian Blancmange? Well, today’s version isn’t exactly the Sicilian-origin Blancmange pudding, but it’s a start. I have indeed prepared the vegan version of Blancmange without cow’s milk, perfect even for those intolerant to dairy.
I chose to prepare the Almond Milk Blancmange to offer you an alternative to the classic vanilla milk pudding of the Sicilian tradition. Later, I will calmly prepare the classic pudding, but for now, let’s try this recipe.
The aroma you will smell during the preparation of this egg-free and gelatin-free dessert is intoxicating, and you will find it in the taste, spoonful by spoonful. If you have guests or serve this dessert to your family, you will see it will directly enter everyone’s top ten favorite desserts.
I chose to decorate this dessert with blanched almonds, sliced almonds, and chocolate chips, but you can obviously vary the final decoration with ingredients you love or already have in your pantry. Imagine how delicious it could be with some red currants and mint leaves. If you like mint, also try the recipe for mint panna cotta and let me know if you like it!
A few months ago, my friend and colleague Jasmine prepared the Blancmange and I remembered having written this recipe somewhere in my recipe notebooks. Yesterday I bought the necessary ingredients and this morning I recorded for you the step-by-step video recipe to help you during the preparation of the homemade Almond Milk Blancmange.
Before moving on to the Blancmange recipe, I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! It’s an unmissable appointment of the day to not miss the new recipe. Also, below I’ll leave you the links to the panna cotta and jelly recipes, the links are clickable and will take you directly to the recipe you choose to read here on my cooking blog.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 88.62 (Kcal)
- Carbohydrates 16.86 (g) of which sugars 9.03 (g)
- Proteins 1.06 (g)
- Fat 2.24 (g) of which saturated 0.02 (g)of which unsaturated 0.94 (g)
- Fibers 0.23 (g)
- Sodium 70.86 (mg)
Indicative values for a portion of 116 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 for 6 servings of Blancmange
- 2 1/2 cups almond milk
- 1/2 cup cornstarch
- 1/4 cup sugar
- to taste lemon zest (grated)
- to taste blanched almonds (for decoration)
- to taste sliced almonds (for decoration)
- to taste chocolate chips (for decoration)
Tools to prepare Almond Blancmange
- 1 Small bowl
- 1 Small pot
- 1 Hand whisk
- 1 Spatula
- 1 Ladle
- 6 Cups
- 1 Lemon grater
- 1 Stove
- 1 Refrigerator
Steps for Homemade Almond Milk Blancmange Recipe
Let’s start the preparation of the Blancmange with the almond milk. Weigh 2 cups and place it in a small pot on the stove over medium-low heat. We only need to heat it without bringing it to a boil. Add the granulated white sugar and stir with the hand whisk until it’s completely dissolved in the milk.
While the milk is warming up, we can prepare the mixture that will be mixed with the warm milk. Pour the 1/2 cup of almond milk into a small bowl, add the cornstarch, and mix well to avoid lumps with the hand whisk. Be meticulous at this stage because it’s very important not to find lumps of mixture in your mouth during tasting.
When the milk with the sugar begins to simmer, we can pour the milk cream and cornstarch into the small pot. Grate a small amount of lemon zest into the pot, just enough to add flavor to the pudding.
Thoroughly stir the entire mixture in the small pot, always with the hand whisk. Keep the milk on the stove and let it cook until the cream thickens. With a ladle, we will transfer the mixture into the molds or aluminum cups, if you have them. Let it cool at room temperature for a few minutes, continuing to stir even after turning off the heat.
After this period of time, we transfer the cups to the refrigerator and let them set for at least two hours before serving them to our guests or family. If you have more time, leave them in the refrigerator; they need to solidify completely.
Before serving the Blancmange, you can choose to remove them from the molds or cups, or serve them directly with these bowls. In the end, it’s just a matter of aesthetics. Decorate the surface with chocolate chips and sliced almonds, or if you want, also whole almonds like I did.
I just have to wish you a good appetite and remind you that I’m waiting for you every day here in my kitchen with many easy recipes, quick and delicious like this one.
I hope you enjoyed this almond milk pudding, that it can be an alternative for you to serve to those who are lactose intolerant or if you have friends or family who have chosen vegan cuisine as their diet.
Storage, tips, and recipe variations
You can store the Blancmange in the refrigerator for up to two days, thus avoiding it becoming too hard and not forming a rubbery surface by staying in contact with the air and refrigerator temperature.
As the main variant, you can replace the almond milk with cow’s milk and add some vanilla to add flavor to the Sicilian Blancmange. You can then decorate the pudding with dark chocolate curls, fresh fruit, red currants or berries, mint leaves, and many other ingredients of your choice and taste.
The main recommendations are those already indicated in the text of the recipe: heat the milk well, work with the whisk the cornstarch so that there are no lumps in the Almond Milk Blancmange. Then choose a mold, container, or other plate to serve this dessert is very important.
As you can see from the photos, I had some difficulties detaching the almond pudding, and therefore I did not achieve a regular shape. I would have liked to show you a dessert that is beautiful as well as tasty, it will surely be the perfect excuse to make Blancmange again during the summer season.
