18/10/2023
Biancomangiare is a name that does not only indicate a dessert but also a “preparation”: it is a very simple dish, known throughout Italy, which takes its name from a “double” geographical origin (Arabic and French), where it takes the name of Blanc Manger.
Ingredients:
Peeled almonds 300 g
Sugar 150 g
Gelatin sheets 6 g
Fresh liquid cream 200 g
Cinnamon powder
Preparation:
Pour almost all the milk into a saucepan (keep a glass aside) together with the sugar and ground cinnamon and cook over a low heat. While the milk is heating up, pour the starch into a bowl and dissolve it with the remaining cold milk, pouring in slowly. Then combine the starch with the milk in the saucepan and mix continuously with a whisk. Once the mixture begins to thicken, remove it from the heat and continue stirring, pour the blancmange into one or more pudding molds and leave to cool first at room temperature and then in the fridge for at least a couple of hours.
We recommend garnishing with almond flakes and a pinch of cinnamon.