Today I propose you, the Biancomangiare an ancient Italian dessert, made specifically in Valle d’Aosta, Sardinia, and Sicily. Do not confuse it with panna cotta even if they are very similar.
For the preparation of Biancomangiare (blancmange) there are two versions, one with cow’s milk and the other with almond’s milk, which is the original recipe.
You can try them both, the end result is always a delicacy.
Tomasi of Lampedusa who wrote his renown book, “Gattopardo”, made his character Don Fabbrizio taste during the ball, says that the biancomangiare is a refined and elegant dessert.
It is easy to prepare and can be served in many different ways, like with: fresh fruit, crushed almonds, pistachio or, for the sweet tooth, with chocolate ganache.
An Ancient Dessert: Biancomangiare (Blancmange)
Ingredients
Cow Milk
- 500 ml cow's milk 2 cups
- 100 g sugar ~ ½ cup
- 50 g corn starch ⅓ cup
- 1 scraped vanilla bean
Almond Milk
- 500 ml almond milk 2 cups
- 150 g sugar ⅔ cup
- 60 g corn starch ½ cup
- 1 scraped vanilla bean
- 1 grated lemon peel
Instructions
- In both recipes:
- Put the milk with the scraped vanilla pod and the grated lemon peel in a saucepan.
- Then pour the starch a little at a time and with a whisk mix well so that it does not form lumps.
- Put the pan on the stove and stir constantly with the whisk until the liquid begins to thicken, being careful not to let it boil.
- At this point remove it from the heat continuing to mix vigorously for a few minutes.
- Pour the mixture into a mold or if you prefer in individual molds and leave to cool in the fridge.
- Once thickened, turn the blancmange into a serving dish and decorate it of your choosing.
Notes
