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Pale unmolded biancomangiare pudding on a white plate, dusted with cinnamon and chopped pistachio on a marble counter

Silky Sicilian Almond Milk Pudding (Biancomangiare)

A chilled Sicilian pudding of almond milk, sugar, and cornstarch, set in small molds and unmolded onto plates for a mild, clean-tasting dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Sicilian
Calories: 832
Ingredients Method Notes

Ingredients
  

  • 750 ml unsweetened almond milk, thick barista-style if you can find it
  • 55 g cornstarch
  • 90 g granulated sugar
  • 1 pinch fine sea salt
  • 1 lemon zest strip, about 5 cm; no pith
  • 1 cinnamon stick
  • 1 tsp neutral oil for greasing molds
To serve
  • 1 tsp ground cinnamon for dusting
  • 20 g pistachios, chopped Bronte pistachios if available
  • 2 tsp honey optional, for drizzling

Method
 

  1. Lightly grease six 120 ml / 4 oz ramekins or dariole molds with the neutral oil. Set them aside.
  2. In a 2-quart / 1.9L saucepan, whisk the cornstarch into 120 ml of the almond milk until fully dissolved with no lumps.
  3. Add the remaining almond milk, sugar, salt, lemon zest strip, and cinnamon stick to the saucepan. Whisk to combine.
  4. Set over medium heat and cook, whisking constantly, for 8 to 10 minutes, until the mixture thickens enough to coat the back of a spoon and holds a trail when you drag a finger through it. It should look glossy, not lumpy. Strain through a fine-mesh sieve first if any lumps have formed.
  5. Remove from heat and fish out the lemon zest strip and cinnamon stick.
  6. Divide the pudding among the prepared molds. Tap each one gently on the counter to release air bubbles.
  7. Cool at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours, or overnight, until fully set and firm to the touch.
  8. To unmold, run a thin knife around the edge of each pudding, dip the base in warm water for about 5 seconds, then invert onto a plate.
  9. Dust with ground cinnamon, scatter the chopped pistachios, and drizzle with honey if using. Serve chilled.

Notes

  • Whisk cornstarch into cold almond milk first to avoid lumps.
  • Cook over medium heat only; high heat scorches the bottom fast.
  • Chill a full 4 hours before attempting to unmold.
  • Use unsweetened, thick almond milk for a cleaner set.
  • Strain the cooked mixture if any small lumps remain before pouring.