Almond blancmange is a typical Sicilian dessert based on milk and starch. The curiosity of this dish is given by the fact that its ingredients are white, hence the name.
The preparation of this recipe lasts two days. In fact, on the first day you need to prepare the almond milk, letting the almonds rest in the milk overnight in the refrigerator. If, however, you prefer to speed up the recipe you can use the ready-made one. Be aware, however, that the taste will not be the same!
Ingredients for 4 people
- 300 g of peeled almonds
- 500 ml of fresh whole milk
- 200 ml of fresh cream
- 100 g of granulated sugar
- 10 g of isinglass
Method
- To prepare the almond milk, start by blending the milk and almonds until you obtain a smooth mixture. Filter it through a sieve with not too narrow mesh, a milk strainer can also work: in this way the almond will be felt.
- Pour the liquid obtained into a pan, add the granulated sugar and leave to cool.
- In the meantime, you will have soaked the isinglass in water. Squeeze it and add it to the liquid mixture.
- Whip the cream (not completely, so that it remains soft) and add it to the almond milk and gelatine mixture.
After mixing the whole mixture, pour it into individual cups and place a few peeled almonds on the surface. Place in the refrigerator for at least 2 hours and then serve your almond blancmange.
