Recipe Biancomangiare di of 14-05-2016 [Updated on 07-02-2018]
The blancmange, also known in French as blanc manger is a spoon dessert that owes its name to the fact that its main ingredients, milk and almonds, are white. The blancmange it is a dessert already known in the Middle Ages and is typical of three Italian regions: Valle d'Aosta, Sardinia and Sicily. The recipe that I propose is the one in versionSicilian, made with almond milk and the addition of cinnamon. In its simplicity, this milk pudding with a white color, it is a dessert rich in perfumes and aromas, especially my parents appreciated it very much, especially the day after when it took on even more flavor. To be honest this is the first time I have tasted it and I found it perfect for this season. What are you doing today? I had done some outdoor activity programs with Elisa but the weather has discouraged me a bit, badly we will color albums, read some books and prepare a cake, plan B is still interesting;) now you will I leave the recipe and go to prepare a coffee, my day always starts like this;) Basins and good weekend.
How to do blancmange
Put the sifted starch, sugar and cinnamon in a saucepan.
Slowly add the milk slowly, stirring constantly.
When they are melted, put on the heat and cook over medium-low heat until the mixture has thickened.
Once ready, taste and add the almond aroma according to your taste.
Then pour into a well-buttered pudding mold and let it cool, then let it rest in the fridge for about 4 hours.
Take the pudding back, immerse the mold for 1 minute in warm-hot water (being careful not to let it enter the mold), then dry it, turn it upside down on a serving dish and remove it gently.
Serve immediately the blancmange decorating with sliced almonds or pistachio grains.