250 ml single cream
400 g blanched almonds
120 g of frumina (wheat starch)
200 g of sugar
Grated rind of one lemon
Blancmange or Biancomangiare
The blancmange has the consistency of impalpable mist and the taste of a dream upon waking. The intense fragrance of almonds and their aroma that still remains on the palate make the blancmange of the most extraordinary traditional desserts of Sicilian pastry.
recipe given by our chef at .
- This course is: Dolce
- Difficult to prepare: FACILE
- is a typical course made in: SICILIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
First you have to finely chop the almonds in a blender. Then put them in a rather large bowl and cover with a liter of cold water to which you must add the grated rind of a lemon. Cover the bowl and leave to infuse for 6-8 hours.
After this time you have to filter through a very fine strainer and collect the liquid, squeeze well the chopped almonds even through a clean cloth to retrieve all the liquid.
To the liquid recovered almonds add the sugar and wheat starch (make sure no lumps are formed, in case they must be broken up). Also add the single cream. Put on low heat and bring to the boil stirring constantly.
Pour the cream into molds, let them cool and then place in the refrigerator for at least one night. Serve them cold.
I tell you this recipe
In the Sicilian pastry (opulent and rich) the blancmange is characterized by the simplicity of its ingredients. Almonds, water, sugar and single cream magically turn into a precious dessert, with a delicate taste and sophisticated that refreshes the palate flooding it with an intense flavor of almonds.
Each portion of blancmange provides about 240 calories. The energy is distributed as follows: 1% protein, 34% from fat, 64% carbohydrates.
words to remember
Blancmange, biancomangiare, almonds, almond milk, sweet Sicilian Sicilian pastry, almond pudding, Italian desserts
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