Biancomangiare with Citrus Salad

Today’s recipe is all about Sicily. Last week I shared with you the recipe for Sicilian Almond Milk, a deliciously sweet drink. Besides drinking it plain, it also makes a great base for desserts like Biancomangiare. Biancomangiare (where bianco means “white” and mangiare means “to eat”) is a traditional Italian pudding and in its Sicilian version it is made with almonds, that abound on the island. This specific recipe also calls for orange blossom water and the pudding is then served topped with a simple but delicious citrus salad. It’s basically Sicily in a glass. I made this for family and friends when I was in Italy and it was a hit. It is similar to panna cotta in consistency, but it is easier to make and it does not require any gelatine. It is also vegan and dairy-free. So, ready to dig in? Don’t forget to enter my giveaway for a chance to win a copy of my latest book on frozen treats – The Cool Side of Summer!

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Biancomangiare with Citrus Salad

Biancomangiare with Citrus Salad - a traditional Sicilian pudding made with sweetened almond milk.

Course: Dessert

Cuisine: Italian

Prep Time: 12 hours

Cook Time: 15 minutes

Total Time: 12 hours 15 minutes

Servings: 6

Author: Manuela Zangara

Ingredients

Orange Blossom Biancomangiare

• 500 ml – 2 cups Sicilian Almond Milk
• 60 gms – 1/3 cup sugar
• 40 gms – 1/3 cup cornstach
• 2 tbsp orange blossom water

Citrus Salad

• 6 mandarins
• 2 oranges
• 1 pink grapefruit
• 2 tbsp pistachios
• 2 tbsp raisins softened in hot water and drained
• 10 mint leaves

Instructions

Orange Blossom Biancomangiare

1. Mix together the cold Sicilian Almond Milk, sugar and cornstarch until well combined.
2. Put the mixture on the fire and bring to a boil. Keep stirring and cook for a few minutes, until it starts to thicken.
3. Put the fire off and stir in the orange blossom water.
4. Pour into 6 small to medium glasses and refrigerate for at least 6 hours (better overnight).
   

Citrus Salad

1. An hour before serving, prepare the citrus salad.
2. Segment the citrus. Using a sharp knife, carefully slice off the top and bottom of the fruit. Slice the skin away from the flesh and discard. Remove any remaining white pith. Cut between the membranes to segment the citrus. Cut the bigger pieces in half. Keep any juices aside.
3. In a bowl, mix the cut citrus, its juices, the raisins, pistachios and mint leaves.
   

To Serve

1. Top the Biancomangiare with the citrus salad. Serve immediately.

Manu

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