This Italian wonder dish Biancomangiare (Blancmange) dates back to medieval times and derives its name from its color – white, which in Italian is “Bianco”. It is a very simple dessert made with thickened almonds milk or cream and is a cousin of panna cotta in a way.
Very easy to cook, this Italian traditional dessert is worth trying. It is generally served dusted with cinnamon or ground nuts or with fresh fruits or simply honey.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 10 mins 20 mins 4 Serving
Almonds – 175 grams (blanched & skinless)
Cream – 250 ml
Sugar – 150 grams
Water – 1 cup
Gelatin – 10 grams or 2 sheets
Corn flour/starch thickner – 125 grams
Cinnamon – 1 pinch (optional)
Almond flakes – 4 tablespoons (toasted)
Pistachio – 2 tablespoon (sliced or ground)
- In a blender coarsely grind almonds with half water to form a smooth & fine paste, then add balance water and blend well till it becomes milky. Now strain this almond milk in a muslin cloth, the milk should separate from the ground almond powder left over in the cloth. Squeeze it hard to take out all the milk that is possible to be taken out.
- Take a small bowl and soak the gelatin in cold water till it dissolves, strain it and keep aside or if using thickner, mix with water and keep aside.
- Heat this almond milk in a saucepan along with sugar and gelatin or thickner, bring to a boil and lower the heat and simmer for just 1-2 minutes and take off heat.
- Very lightly grease the pudding bowls or ramekins and pour the almond milk in them and let it cool in them.
- Now place them in the refrigerator till the pudding is set.
- Before serving take out and either place in warm water for few seconds or hold them with wet warm napkin. Then turn the bowl or moulds on the plate and take them out.
- Garinsh with toasted almond flakes and pistachio slices or powder. Serve chilled.
Note: Serve chilled with almond flakes & ground pistachios or simply dusted with cinnamon, enjoy per choice this great creamy dessert. Enjoy!
Picture courtesy:thecheekychef.blogspot.com, parmigianoreggiano(nicepic)