The Sicilian Biancomangiare Dessert Recipe (VIDEO)

Sicilian Biancomangiare recipe

It’s not a Panna Cotta or a regular pudding. Few people know the recipe for the traditional Sicilian Biancomangiare dessert, a delicious vanilla pudding with few ingredients and super easy to make!

Sicilian Biancomangiare is a fresh and flavorful spoon dessert that you can prepare in a few minutes, with ingredients that almost everyone already has in their pantry.

A dessert of poor and domestic origin, Italian Biancomangiare is essentially a vanilla pudding (made with cow’s milk or almonds) that is prepared without eggs and gelatin.

After cooling, the Sicilian Biancomangiare looks like a Panna Cotta, but compared to this dessert, it has a softer and less gelatinous texture.

Like all traditional recipes, the Biancomangiare recipe has several variations. This is my version.

Sicilian Biancomangiare Video

Tools You Will Need

In addition to the tools that we all already have in the kitchen, to make your Biancomangiare you can use (Affiliate links):

6-8 Mini cake pans if you want to make 6-8 mini pudding

or

1 Large fluted cake pan for a large Biancomangiare

Biancomangiare Vanilla Pudding Ingredients

Biancomangiare ingredients

(Affiliate links)

  • Corn starch: Helps to thicken up the pudding. You can use cornstarch or potato starch.
  • Milk: There are various versions of this vanilla pudding. Someone makes it with cow’s milk and someone else with almond milk. The Biancomangiare prepared with almond milk is slightly less creamy.
  • Lemon zest
  • Granulated sugar: Remember that if you use sweetened almond milk, you should reduce the sugar.
  • Vanilla extract: The traditional recipe for Biancomangiare calls for the use of vanilla beans. Anyone who’s been following me for a while knows that I prefer to use pure vanilla extract, because I always have it available, and I think it’s more practical to use. OMG! The Chefs will now insult me!
    Decorate:
  • Chopped pistachios: This is an optional ingredient, and it is my choice for decoration. Obviously, I use Sicilian pistachios, but any other type of pistachio is fine.
  • Chopped chocolate: Another optional ingredient for decoration. I love the chocolate flavor with vanilla. You can also use chocolate chips.
Traditional Italian white pudding

How to make the Sicilian Biancomangiare dessert

This is a very easy-to-make dessert. Follow my step-by-step instructions, and you will prepare a perfect Biancomangiare dessert with only 5 ingredients.

Mix the ingredients. To a saucepan, add the cornstarch and a little milk. Mix well, being careful not to form lumps. Pour in the remaining milk and add lemon zest, sugar, and vanilla.

Cook. Cook over low heat, stirring constantly with a wooden spoon so that the cream does not stick to the bottom. When the cream becomes thick and velvety (should not boil), pour it into the mold or mini cake pans.

Biancomangiare recipe instructions

Allow to cool. Let Biancomangiare cool first at room temperature, then put in the refrigerator for 3-4 hours until the dessert is completely solidified.

Serve. Before serving, remove from the mold and garnish with chopped pistachios and chopped chocolate or any other ingredient you like (melted chocolate, fresh fruit, maple syrup).

Biancomangiare recipe instructions

Why I Love this Traditional Italian Vanilla Pudding

I particularly love this dessert recipe because it is:

  • easy
  • with few ingredients
  • cheap
  • nice to see
  • gluten-free
  • vegan if you choose almond milk

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Sicilian Biancomangiare recipe

The Sicilian Biancomangiare Dessert Recipe (VIDEO)

The Sicilian Biancomangiare is a spoon dessert that is prepared in a few minutes, with easy to find and cheap ingredients: milk, corn starch, sugar, lemon and vanilla.
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 5 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine Italian
Servings 8 people

Equipment

  • 1 Large fluted cake pan

Ingredients
  

  • 120 g Corn starch or potato starch
  • 1 l Cow milk or almond milk
  • 2 Lemon zest
  • 200 g Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • Ground pistachios optional
  • Chopped chocolate optional

Instructions
 

  • Add the cornstarch and 1–2 tablespoons of milk to a large saucepan. Mix well, being careful not to form lumps.
  • Pour in the remaining milk and add lemon zest, sugar, and vanilla.
  • Cook over low heat, stirring constantly with a wooden spoon so that the cream does not stick to the bottom.
  • When the cream becomes thick and velvety (should not boil), pour it into the mold or mini cake pans.
  • Let Biancomangiare cool, first at room temperature, then put in the refrigerator for 3–4 hours until the dessert is completely solidified.
  • Remove from the mold and garnish with chopped pistachios and chopped chocolate or any other ingredient you like (melted chocolate, fresh fruit, maple syrup).
Sicilian Biancomangiare dessert

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