Almond jelly ("Biancomangiare" or Gelo alle mandorle)

Typical of the area of Modica, Biancomangiare is a dessert simple to prepare, its consistency similar to a pudding and its flavor delicate, ideal to consume at the end of a meal or even as a snack.

The traditional recipe prescribes to garnish it with cinnamon powder and almonds, but you can decorate it as you prefer, for example, with chopped pistachios, melted chocolate, mixed berries, fruit, etc...You can prepare it in a single big pudding mold or in little molds to make monoportions.


I will use for the preparation commercial almon milk, but if you want you can make fresh almond milk melting almond paste in water at ambiental temperature (usually it needs 1,25 liters of water to dissolve a paste of 200 grams, anyway you follow the instructions on the package).

Pour the starch and the almond milk in a saucepan and mix until starch will be completely dissolved, be careful that the are no lumps. Now add cinnamon powder, sugar and the lemon peel. Put the saucepan on gas and let cook over a low flame, mixing occasionally. Starting when it begins to boil, let cook for other two minutes, stirring constantly to prevent that cream sticks to saucepan. At this point, remove the lemon peel and pour the cream in a pudding mold (or, if you prefer, in little molds to make single portions) and let cool. When it will cool, put in fridge for at least 4 hours. Personally I suggest you let it in fridge for all the night. Garnish Biancomangiare with cinnamon powder and almonds, or how you prefer, and bring on the table.

If you consume Biancomangiare at the end of the meal, I suggest you to accompany it with a sweet red wine or a sweet sparkling white wine. This cake is ideal to be consumed by our vegan, lactose intolerant or celiac friends.

Doses for 6/8 people:

- 1 liter/US quart of almond milk
- 100 grams/ 4 oz of sugar
- 110 grams/ 4 oz of starch cake
- cinnamon powder (1 dessert spoon for the preparation, 3 to garnish)
- 1 lemon peel (try to cut the peel in a single strip)
- almond to garnish (with o without peel)

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