Almond Biancomangiare: The Traditional Italian White Pudding Very Easy to Prepare

This almond Biancomangiare recipe produces a delicious, easy to make Sicilian almond pudding. It’s a fresh twist on the traditional Italian white pudding.

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. Additionally, it can be made in advance, refrigerated until needed and decorated prior to serving. Overall, the use of almond milk elevates this dessert to new levels of flavor while retaining its simplicity to make.

History of Sicilian Biancomangiare

Biancomangiare derives its name from its preparation using solely white ingredients. The dessert is said to have originated in Arab cultures and later spread to Sicily and other parts of Europe such as France, where it is known as Blanc Manger. Regardless of origin claims, many consider the dessert to have strong ties to Sicilian culture and cuisine.

By Sicilian tradition, it is prepared using almond milk, which is laboriously extracted from almonds to achieve the dessert’s pure white color. Over time, cow’s milk became a substitute in recipes as a way to simplify preparation. However, Biancomangiare remains a refined dessert retaining characteristic Sicilian flavors and aromas.

Let’s find out together how to make it step by step.

Ingredients of Biancomangiare with Almond Milk

These are the ingredients for 4–6 servings:

• 500 ml unsweetened almond milk
• 100 g of granulated sugar
• 50 g of corn starch
• 1 teaspoon vanilla extract (or ground cinnamon)

How to Make Almond Biancomangiare

To prepare the Almond Biancomangiare, the process begins with the primary ingredient of almond milk. 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 (1). 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 (2). Once that happens, remove it from the heat.

Pour the pudding into a pudding mold (3) and let it cool completely at room temperature (4). Then cover and refrigerate overnight.

Once chilled in the refrigerator, invert the mold over a serving plate (5). The Almond Biancomangiare should release effortlessly.

Now feel free to decorate it however you like — I went with some small meringues and chocolate chips, but chopped almonds or cookies crumbs could also complement. Present the finished Almond Biancomangiare and enjoy!

Variations and Tips for Almond Biancomangiare Recipe

• It is important not to overcook the Biancomangiare, as doing so will result in a texture that is too dense and grainy, making it difficult to pour into molds.
• You can use individual portion sizes using ceramic or aluminum cups instead of a large pudding mold. In this case, refrigeration for only 4–5 hours is sufficient.
• Feel free to adjust the sugar to your taste. I’m using 100 g since I’ve got unsweetened almond milk. But if yours is sweetened almond milk, 50 g of sugar should provide adequate sweetness.
• Cow’s milk can be substituted for the almond milk to create a classic Sicilian Biancomangiare.
• Flavor variations may include adding lemon or orange zest to the milk as it heats, then removing the zest before pouring the mixture into molds.

How to Store Almond Biancomangiare

You can store Almond Biancomangiare in the refrigerator for 2–3 days.