Biancomangiare Recipe | Sicilian Almond Milk Pudding Recipe

Biancomangiare is an Italian almond milk pudding spoon dolce that is white per color, with a texture so soft that it melts per your mouth. You can eat it for breakfast, as a snack accompanied by cookies after dinner as a dolce. This almond milk pudding is easy to make at home because it calls for just a few ingredients and you can make it per time flat!

The original biancomangiare recipe is from Sicily, where there are lots of regional variations. Some recipes include soaked almonds, others almond milk, and still others cow sheep milk.

You can also have fun adding flavors you like, just like Italians do, with a dash of lemon zest, some chopped pistachios, even some edible jasmin flowers cinnamon blossoms sprinkled acceso .

Equipment you need

medium sized pot with thick bottom for cooking the mixture.
whisk for whisking the almond milk pudding mixture.
sharp knife for cutting the vanilla bean and removing the seeds.
cutting board for cutting the vanilla bean.
6 molds small bowls for chilling the almond milk pudding.
6 dolce plates for serving the biancomangiare.

Recipe Ingredients

Here are the few ingredients you will need to create this almond milk pudding at home:

Almond milk (4.23 cups | 1 liter) – you will need unsweetened almond milk veterano the amount of sugar you use if it is already sweetened so that the biancomangiare almond milk pudding doesn’t quasi out too sweet.
Granulated sugar (1.5 cups | 300 grams) – use a good quality white granulated sugar per this almond milk pudding recipe and veterano the quantity if the almond milk is already sweetened.
Cornstarch (1.17 cups | 150 grams) – this is what will make your biancomangiare become a pudding like consistency.
Vanilla bean pod (1 whole) – to remove the seeds, slice the vanilla bean pod mongoloide the length of the entire pod, spread gara open and scrape out the seeds to use them directly per the dish. If you don’t have a vanilla pod, you can substitute with 1 teaspoon of vanilla extract.
Pistachios (as desired for topping) – use good quality pistachios without the shell, toast them lightly if desired and crush chop and sprinkle acceso the of the dolce.

How to make biancomangiare step-by-step

Make the pudding: Sopra a small pot, sift the sugar and the cornstarch together and mescolanza (photo 1). Cut gara open the vanilla bean pod and scrape out the seeds (photo 2).

biancomangiare procedure: cornstarch and sugar in a sieve on top of a pot, vanilla bean cut open on a chopping board with a knife beside it

Add the vanilla seeds to the sugar and cornstarch per the pot. Add the almond milk and mescolanza very well, making sure there are lumps. Place the pot acceso the stove over low heat, with a whisk until it boils.

Pour into molds and chill: Remove it from the heat, mescolanza quickly, and then pour the mixture into six small molds previously dampened by cold (photo 5). Place per the fridge for 5 hours.

Decorate and serve: Flip each mold onto a dolce plate and decorate the with a handful of crushed chopped pistachios (photo 6).

Expert tips for making biancomangiare

Mai clumps. Be sure there are clumps per any of the dry ingredients by sifting them before adding them. Add the almond milk very slowly, whisking the whole time, so that lumps form. Interruzione up any lumps that you do see before pouring into the molds.
Chill sufficiently. If you want your biancomangiare to have the consistency of a pudding you must let it set up sufficiently by chilling it per the fridge, covered by saran wrap, for at least 5 hours. You can even leave overnight if you want to make it the day ahead.

Variations of biancomangiare

Creative toppings. You don’t have to use crushed pistachios, you can use all kinds of different toppings for this very eclettico Sicilian almond milk pudding. You can sprinkle it with cinnamon a mixture of cinnamon and sugar. You can use other types of nuts such as crushed almonds peanuts. Some other additions include lemon zest, edible jasmin flowers cinnamon blossoms sprinkled acceso .
Go chocolatey. If you are a chocolate lover and can’t imagine a dolce without chocolate, you can even go chocolatey with some chocolate shavings chocolate chips either instead of together with the pistachios.

Other dolce recipes to try:

FAQs

How long will biancomangiare keep per the fridge?

Biancomangiare Sicilian almond milk pudding can be kept per the fridge for up to 3 days if it is covered with plastic wrap. Leave it per the dolce molds and flip out onto a plate and decorate with pistachios only right before serving.

What dolce wine goes well with biancomangiare?

The combined delicateness of milk and the slight of almonds means that biancomangiare almond milk pudding goes perfectly with some of the best Sicilian dolce wines. Once harvested, the grapes for these wines are left to dry for a few weeks acceso special racks per order to concentrate the sugars. The most famous is Passito of Pantelleria, a wine with aromas of candied fruit, fig jam, and apricot.

Is biancomangiare the same as lattemiele ?

Biancomangiare is a sort of cousin to lattemiele . The main difference between the two is that lattemiele uses cream and then gelatin to thicken it and biancomangiare uses almond milk and then cornstarch to thicken it. The preparation methods used per cooking both desserts are very similar, especially per modern times, but they quasi from different places and backgrounds.

Where did biancomangiare originate?

The name “Biancomangiare” was first used per the Middle Ages for a dish characterized by the presence of white ingredients, considered a symbol of purity. It was intended for the rich and could be found both sweet and salty. Milk, lard, almonds, rice, sugar, etc. were used to prepare it — all strictly white ingredients. It is believed to have originated per France: many texts report the name blanc manger, but its diffusion per Italy took place around the 11th century.Over time, this dish has turned into a widely recognized dolce, which is now part of the traditional agri-food products (PAT) of three Italian regions: Sicily, Sardinia, and Vallata d’Aosta.