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Almond Pudding


today I am preparing one of the classic desserts in Sicily.

We call it Gelo di Mandorle, that I can translate in Almond Pudding.

It arrived in Sicily in 12 century from France and it is the best dessert we have in the east Sicilian Coast.

It is refreshing and fragrant, pure and white! For this reason often it is called also Biancomangiare or Blancmange.

Here my recipe where I used also Cinnamon to aromatize it.

Here are the ingredients and the steps. You can find the video recipe in my Instagram page (my profile - highlights) or in my YouTube channel.


  • 200gr/ 3/4 cups+2 tbsp Almond paste

  • 800 ML water (you can use also 800ML almond milk and not the Almond Paste)

  • 90gr/ 3/4 cups Corn Starch

  • Sugar if you use the Almond Milk

  • Cinnamon powdered and Almonds to decorate


  • cut in pieces the Almond Paste and place in a blender with the water. Blend it. If you use the Almond Milk you can skip this step

  • in a pan place the Corn Starch, the Cinnamon Powdered and the sugar (if you use the Almond Milk) and mix all together

  • add slowly the Almond Milk you obtained in the blender or you bought, mixing slowly

  • Add Almonds you cut in little pieces

  • Start cooking it mixing until it boils and become a cream

  • Place it in a mold and wait it cold down, 1 our or so

  • place it in the refrigerator for 4 hours

  • flip the mold in a dish and decorate with Almonds

Buon Appetito

So Far So Cook

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