Biancomangiare (Blancmange)

Summer in Sicily tastes like almonds and smells like vanilla. When the heat sets in and you're craving a fresh, light, and easy-to-make dessert, Biancomangiare is the perfect answer. This delicate, milky pudding is one of the oldest recipes in Sicilian pastry tradition—a spoonful of comfort with roots in Arab cuisine, brought to Sicily during the medieval period and later spread across Europe under the name blanc manger.

Its evocative name comes from the color of its ingredients: white, pure, and simple. But the final result is anything but plain. In the version shared by our Cesarina Gilda from Syracuse, cow’s milk is replaced by almond milk, making Biancomangiare not only wonderfully fragrant but also vegan and lactose-free—perfect for every palate.

“In my family, Biancomangiare has always been made using my grandmother’s recipe, passed down first to her daughters and then to us grandchildren. We use almond milk to make it—my absolute favorite summer drink! Just one sip takes me back to the past, to the end of school, lying in the hammock at our seaside home”.

Preparation is a breeze: no eggs, no gelatin. Just a good starch (preferably cornstarch) is enough to create that smooth, velvety texture that melts in your mouth. A dash of cinnamon on top adds an irresistible aromatic touch, and just like that—your dessert is ready to serve!