Almond Biancomangiare: The traditional Italian White Pudding Very Easy to Prepare
Almond Biancomangiare recipe produces a fresh, easy to prepare dessert that is both delicious and popular. Unlike traditional Sicilian Biancomangiare, which uses cow’s milk, this version use almond milk, a modification that has become widespread. The result is a taste profile that is even more enjoyable and distinctive.
Equipment
- 1 pudding mold
Ingredients
- 500 ml unsweetened almond milk
- 100 g granulated sugar
- 50 g corn starch
- 1 teaspoon vanilla extract or ground cinnamon
Instructions
- Add approximately 100 ml of almond milk to a bowl and incorporate corn starch. Whisk thoroughly to fully dissolve the starch, until it’s nice and smooth.
- In a saucepan, combine the rest of the almond milk with the sugar. Stir in the corn starch mixture and vanilla extract.
- Heat the mixture over low heat on the stove, stirring constantly. Pretty soon it will start to thicken up and bubble a bit. Once that happens, remove it from the heat.
- Pour the pudding into a pudding mold and let it cool completely at room temperature. Then cover and refrigerate overnight.
- Once chilled in the refrigerator, invert the mold over a serving plate. The Almond Biancomangiare should release effortlessly.
- Now feel free to decorate it however you like. Present the finished Almond Biancomangiare and enjoy.