White food

Biancomangiare – a delicate and refined dessert

Who can resist a treat that combines the flavors of almonds with a fine, creamy texture? Biancomangiare, also known as blanc manger, is a dessert that evokes ancient traditions and moments of culinary indulgence. Originating from France, this dessert made its way to Italy in the 12th century and has evolved into various forms, adapted to local ingredients. In Sicily, biancomangiare is made with almond milk, while in Valle d'Aosta, cow's milk is used. Today, I invite you to discover my recipe for almond milk biancomangiare, a more fragrant and lighter version.

Preparation time: 30 minutes
Cooking time: 0 minutes
Total time: 3 hours and 30 minutes (including cooling time)
Servings: 4

Ingredients:
- 250 g finely ground almonds
- 10 g gelatin sheets
- 70 g sugar
- 2 tablespoons brandy (optional, for added flavor)
- 300 ml lukewarm water
- 100 g heavy cream

Before we begin, let’s get familiar with the main ingredients. Almonds, rich in vitamins and minerals, are the primary source of flavor, while the gelatin will give the dessert its desired consistency. You might not know this, but almonds are excellent for heart health and have a high antioxidant content. So, not only will you enjoy a delicious dessert, but you’ll also be giving your body something beneficial!

Step by step – How to prepare biancomangiare:

1. Start by preparing the almond milk. Place the ground almonds in a bowl and add 300 ml of lukewarm water. Let them soak for 30 minutes. This step is essential as it allows the almonds to release their flavor.

2. After 30 minutes, take a sieve and line it with a piece of cheesecloth or cotton. Pour the almond and water mixture over the cloth, then, using your hands, squeeze well to extract all the almond milk. You should get about 200 ml of almond milk. If you get more, top it up with heavy cream until you reach a total of 300 ml. For example, if you have 250 ml of almond milk, add 50 ml of heavy cream. If you only have 150 ml, add 150 ml of heavy cream. This mixture will make the dessert creamier and richer in flavor.

3. While preparing the almond milk, soak the gelatin sheets in cold water for about 10 minutes to hydrate them. This step is crucial to ensure proper dissolving of the gelatin.

4. Once the gelatin has hydrated, drain it well and melt it over very low heat with 6 tablespoons of the almond milk. Stir continuously to avoid burning.

5. In a separate saucepan, add the sugar and the remaining almond milk. Keep it over low heat, stirring constantly, until the sugar is completely dissolved. Once the sugar has dissolved, remove the saucepan from the heat and let it cool for 3-4 minutes.

6. Add the melted gelatin mixture to the almond milk with sugar and mix well. This step will ensure an even distribution of the gelatin throughout the dessert.

7. Prepare the molds for the dessert. I prefer to use disposable plastic cups, which I lightly grease with a bit of almond oil or sunflower oil. Make sure to use very little so it doesn’t affect the taste of the dessert.

8. Pour the mixture into the prepared molds and refrigerate for 2-3 hours. This is when the biancomangiare will take shape and become a wonderful dessert.

9. When you are ready to serve, take each cup out of the fridge, and to release it more easily, hold it for a few seconds with the bottom in hot water. Then, carefully turn it out onto a plate.

10. Serve the biancomangiare with a caramel sauce and toasted almond slices to add a crunchy touch and an elegant presentation.

Personal suggestion: For an even more intense flavor, you can add a few drops of vanilla extract to the almond milk mixture.

Nutritional benefits: This dessert is not only delicious but also healthy. Almonds are rich in healthy fats, protein, fiber, vitamin E, and antioxidants. It’s an excellent choice for those looking to indulge without compromising their health.

Frequently asked questions:
1. Can I substitute almonds with other nuts?
Yes, you can experiment with other nuts like cashews or walnuts, but the flavor will be different. Make sure to adjust the quantities according to the nuts you choose.

2. Can I use cow's milk instead of almond milk?
Absolutely! This dessert will be just as delicious if you use cow's milk. However, it will become heavier and less fragrant.

3. How can I enhance the presentation of the dessert?
For an elegant presentation, try adding fresh fruits on top, such as raspberries or strawberries, along with a few mint leaves.

Pairing biancomangiare with beverages: This dessert pairs perfectly with a sweet white wine or a fruit tea, which will complement the delicate flavors of the biancomangiare.

Vegan option: For a vegan version, replace gelatin with agar-agar, a gelling agent derived from seaweed.

In conclusion, biancomangiare is more than just a simple dessert; it’s a culinary experience that brings together traditions and flavors. So, don’t hesitate to prepare it and surprise your friends and family with this refined treat. Enjoy!