Biancomangiare Recipe: A Classic Italian Dessert
Category: Desserts
Servings: 5
Biancomangiare is a traditional Italian almond pudding, celebrated for its creamy texture and delicate flavor. This classic dessert is perfect for any occasion, offering a light yet indulgent treat that embodies the elegance of Italian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Blanched almonds | 300g |
| Whole milk | 400g |
| Fresh liquid cream | 200g |
| Sugar | 150g |
| Gelatin sheets | 6g |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Carbohydrates | 25g |
| Protein | 6g |
| Fiber | 2g |
| Sugar | 20g |
Instructions
1. Soften the Gelatin
- Begin by softening the gelatin sheets in a bowl of cold water. Allow them to soak for at least 10 minutes until they become pliable.
2. Prepare the Almond Mixture
- Place the blanched almonds in a food processor and grind them into fine crumbs.
- Transfer the ground almonds to a mixing bowl and pour the whole milk over them. Stir until you achieve a smooth, lump-free mixture.
3. Filter the Almond Milk
- After allowing the almond mixture to rest, strain it using a clean cloth or fine-mesh sieve set over a bowl.
- Squeeze the cloth firmly to extract all the almond milk into the bowl, ensuring no liquid is wasted.
4. Dry the Almond Residue
- Spread the leftover almond pulp evenly on a baking sheet lined with parchment paper. Set it aside to dry for future use in other recipes, such as cookies or granola.
5. Incorporate Gelatin
- Heat the almond milk gently in a saucepan over low heat. Once warm, add the softened and drained gelatin sheets.
- Stir continuously until the gelatin is fully dissolved, then remove the mixture from the heat and allow it to cool to room temperature.
6. Whip the Cream
- Using a hand or stand mixer, whip the fresh cream until soft peaks form.
- Carefully fold the whipped cream into the cooled almond milk mixture. Use a spatula and a gentle motion to avoid deflating the cream.
7. Pour into Molds
- Divide the mixture evenly among five individual molds, each holding approximately 100g. Smooth the tops with a spatula if needed.
8. Chill and Set
- Place the molds in the refrigerator for at least 4 hours, or until the Biancomangiare is fully set.
9. Unmold and Serve
- To unmold, dip each mold briefly into warm water to loosen the edges, then invert it onto a serving plate.
- Garnish with a drizzle of honey, fresh fruit, or a sprinkle of crushed almonds for an elegant presentation.
Pro Tips
- Almonds: Use high-quality blanched almonds for a richer flavor.
- Gelatin: Adjust the amount of gelatin for a firmer or softer consistency based on your preference.
- Cream Folding: Be gentle when folding the whipped cream to maintain the dessert’s light and airy texture.
Serve this delicate Biancomangiare as the grand finale to a dinner party or as a simple yet sophisticated treat for yourself. Its creamy texture and nutty flavor are sure to impress every guest at your table!
