BIANCOMANGIARE (Almond Milk Pudding).
The great thing about a trip is savouring the local dishes. And to enjoy a moment of delight with the fragrance of Sicily, here is an elegant, simple and original dessert.
Biancomangiare is the most aristocratic sweet of Sicilian cuisine; it boasts a very old recipe with an Arab soul, French influences and Mediterranean flavours. The name is a tribute to its appearance and its predominant colour. Protagonist: almond milk.
For 6 people:
- 1 Vanilla pod
- 150 g starch
- 300 g sugar
- 1 litre Almond Milk
Cut the vanilla lengthwise.
Sift the starch with the sugar and vanilla and pour into a small pot. Slowly add the almond milk, mixing with a whisk to avoid lumps.
Cook on low heat.
As soon as it boils, stir quickly with a whisk.
Pour the mixture into six moulds wetted with cold water.
Leave in the fridge for at least three hours.
Flip the moulds on a plate and decorate.
To flavour the Biancomangiare you can add a tablespoon of Orange Blossom Water and, to decorate it, use chopped Bronte pistachios and grated orange or lemon rind. The contrasting colours will be splendid and add fragrant and perfectly balanced notes.