Biancomangiare

Name: Biancomangiare
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 5
Ingredients: Peeled almonds 2 cups; Whole milk 1.67 cups; Fresh liquid cream ¾ cup; Sugar ¾ cup; Gelatin in sheets 0.2 oz

558

Calories per serving

Gluten Free

Energy Kcal 558
Carbohydrates g 37.2
of which sugars g 37.2
Protein g 12.7
Fats g 39.8
of which saturated fat g 8.48
Fiber g 8.2
Cholesterol mg 34
Sodium mg 52

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 5 pieces
Cost: Low
Note + resting time of 1 night

PRESENTATION

Rich almond flavor and creamy texture set Sicilian dessert Biancomangiare apart as a real favorite on family tables. There’s always something inviting about this traditional Sicilian dessert—pure white pudding, simple shape, dusted with a hint of cinnamon or decorated with bright citrus slices if you want it to look EXTRA special for guests. When families want something cool and refreshing for dessert, this almond milk pudding checks all the boxes: it’s gently sweet, subtly fragrant with Mediterranean vibes, and always feels like a treat without being too heavy. Kids love how soft and smooth each bite is...grown-ups notice the way the rich flavor of almond milk base gives every spoonful a touch of Sicily’s sunny traditions. Whether it’s a special event or just Tuesday night, Biancomangiare brings real comfort—nicely fits on casual weeknight menus or bigger gatherings since it keeps things light yet DELICIOUS. Every home cook who enjoys easy wins likes how this pudding always gets happy reactions, no matter the crowd or the season.

Busy families appreciate how versatile this Sicilian almond pudding can be—nicely fills in anytime you want something classic, cool, and easygoing (plus, this works GREAT for those needing a vegan Sicilian pudding). It fits right into weeknight dinners, potlucks, or birthday parties, and since it’s naturally dairy-free, it opens up dessert possibilities for more people, especially those searching for good almond milk recipes. Try it plain for the classic sweet comfort vibe...dress it up with fresh fruit or a sprinkle of chopped nuts for a little crunch (kids and adults both like the extra texture). Great with coffee after dinner or as a light finish to a bigger family meal, it’s a simple pleasure that doesn’t try too hard but always tastes fresh and good. Looking for pudding recipes that everyone at the table can agree on? Biancomangiare deserves a spot in your dessert line-up—families keep coming back to its classic appeal and subtle flavors, making it one of those friendly dishes you serve again and again. Sometimes simple really IS best, especially when it comes to desserts that make everyone smile.

INGREDIENTS
Ingredients for 5 molds of 3.5 oz each: Peeled almonds 2 cups (300 g); Whole milk 1.67 cups (400 g); Fresh liquid cream ¾ cup (200 g); Sugar ¾ cup (150 g); Gelatin in sheets 0.2 oz (6 g)

Preparation

How to prepare Biancomangiare

To prepare the blancmange, soak the gelatin sheets in a bowl with cold water for at least 10 minutes 1. Place the peeled almonds 2 together with the sugar in a food processor equipped with blades 3

and chop them 4. Transfer the chopped almonds to a bowl, pour in the milk 5, and mix well with a spatula 6

to obtain a smooth and lump-free mixture 7; cover with plastic wrap and let it infuse for an entire night 8. After the necessary time has passed, strain the mixture through a cloth placed inside a bowl 9,

then squeeze the cloth well to extract all the liquid and collect it in the bowl (10-11). Place the chopped and softened almonds contained in the cloth on a baking sheet lined with parchment paper 12,

spreading them evenly with the help of a spatula 13: you can use them for the final decoration. Bake in a preheated static oven at 350°F for 30 minutes (or at 320°F for 20 minutes if using a fan oven), until they become golden and crispy 14; remove from the oven, let them cool completely, and set aside. Pour the liquid you previously obtained into a pot, heating it over low heat for 3-4 minutes (it should not come to a boil) 15.

Squeeze the gelatin sheets well and add them to the mixture 16, stirring well until completely dissolved, then turn off the heat and let it cool. Whip the cream with a whisk 17 and, when the mixture is completely cold, add it to the whipped cream little by little 18;

gently mix everything, being careful not to deflate it (19-20). Pour the mixture into 5 molds of 3.5 oz each 21 and let it cool in the refrigerator for 6 hours.

Subsequently, unmold the dessert by dipping the molds in hot water for a few seconds 22. Serve on a serving plate 23 and finally decorate the blancmange by distributing the crunchy almonds you have prepared as desired 34.

Storage

You can store the blancmange in the refrigerator for a maximum of 2-3 days (preferably in the molds). Freezing is not recommended.

Tip

For decoration, let your imagination run wild! You can accompany your blancmange with melted chocolate or a tasty raspberry jam, or even with candied fruit, chopped pistachios, and orange zest.

Curiosity

It is said that blancmange was present at the grand banquet held by Matilda of Canossa on the occasion of the reconciliation between Pope Gregory VII and the young emperor Henry IV of Franconia, her cousin. Historical sources describe a magnificent dinner, which concluded with a refined dish, the blancmange.

For the translation of some texts, artificial intelligence tools may have been used.

Biancomangiare

PRESENTATION

How to prepare Biancomangiare

Storage

Tip

Curiosity

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