"Biancomangiare" | An Almond Pudding
 
 
Author:
Recipe type: Sweet, Dessert
Ingredients
ALMOND MILK
(for 500 ml / about a pint of milk)
  • 100 g Sicilian organic unpeeled almonds
  • 500 ml mineral water
  • 1 pinch pink salt
  • 1 tbsp agave juice (*or some other sweetener at will / optional)
BIANCOMANGIARE
(4 portions)
* “Biancomangiare” is a typical Sicilian dessert with very ancient origins, dating back to the Middle Ages!! It is a very popular pudding and there are many versions of it, but this is my favorite!
  • 500 ml fresh almond milk
  • 3 tbsp maize starch
  • 3 tbsp refined sugar
  • 1 organic lemon grated peel
  • 1 tsp cinnamon + as needed to garnish
  • Grain almonds as needed to garnish
  • 200 ml whipped cream
Instructions
FOR THE MILK
  1. Peel the almonds by boiling water in a pot, pouring the almonds and leaving them in the pot for ⅔ minutes. Drain the water and remove the brown peel which should come off easily.
  2. Pour 500 ml of cool and clean (possibly mineral) water in a glass container and add the peeled almonds. Leave the almonds soaking in the water for about 12 hours.
  3. When soaking is over, rinse the almonds and keep the water aside.
  4. Put the almonds in a food processor and mince them, adding all the water little by little and a pinch of pink salt. Mince well until you obtain a white and mellow milk. Let it rest in the glass container for at least 2 hours.
  5. Filter the milk by using a tightly-knit gauze to separate the liquid from the almond pulp (*the pulp can be used as almond flour to make cookies, muffins, cakes etc.)
  6. Taste the milk and add agave juice, honey or maple syrup as needed. Pour it in a glass bottle and store it in the fridge for ¾ days.
FOR THE PUDDING
  1. Sift maize starch in a pot with sugar and cinnamon.
  2. Add almond milk little by little, always whisking to avoid clotting.
  3. Add lemon peel and place the pot on the stove at low heat, always whisking.
  4. Cook for a few minutes almost to boiling point, thus obtaining a dense cream.
  5. Pour in small cups and let it cool down.
  6. Garnish the puddings with a puff of whipped cream and sprinkle with cinnamon and a pinch of grain almonds.
Recipe by The Freaky Table at http://www.zairazarotti.com/the-path-of-blossomed-almond-trees-biancomangiare-an-almond-milk-pudding/