Biancomangiare is a classic Italian dessert, a delicate almond pudding. This recipe uses homemade almond milk for a rich and nutty flavor. It's a simple yet elegant dessert, perfect for any occasion.
100g raw almonds (skin on)
750ml water
500ml almond milk (homemade or store-bought)
100g golden granulated sugar
50g cornstarch
1/4 tsp salt
1 organic unwaxed lemon
1 small cinnamon stick
A handful of almonds (optional, for garnish)
Oven (for roasting almonds)
Soak almonds overnight. Drain and rinse.
Blend almonds and water in a processor.
Strain the mixture through a cheesecloth.
In a saucepan, whisk together sugar, cornstarch, salt, and 4 tablespoons of almond milk.
Gradually whisk in the remaining almond milk.
Zest the lemon and add the zest and cinnamon stick to the saucepan.
Heat over medium-low heat, whisking constantly until the mixture thickens.
Remove from heat and discard the lemon zest and cinnamon stick.
Divide the mixture into bowls or molds.
Refrigerate for at least 1 hour to set
Preheat oven to 180°C (350°F).
Roast almonds for 10-15 minutes, or until golden brown.
Let cool and chop roughly.
Top the chilled Biancomangiare with roasted almonds.
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