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
So Far So Cook