Biancomangiare (almond milk pudding)

10
30 minutes

Ingredients

Biancomangiare

  • 1l almond milk
  • 1 lemon, organic, zested
  • 200g of caster sugar
  • 1 pinch of cinnamon
  • 120g of corn starch
  • 2 tbsp of orange blossom water
  • 6 passion fruits

To make your own almond milk

  • 300g of almonds, peeled
  • 1.5l water

Method

1
If you're making your own almond milk, soak the almonds for a few hours in the water, than drain them and keep the soaking water
2
Transfer the soaked almonds in a blender jug and turn on the blender to the maximum power, pouring in slowly all of the soaking water
3
When the almonds are pulverized and the water has turned into a white liquid, pour the milk into a strainer lined with a fine kitchen towel and allow a few hours to let all the milk drip down. Squeeze the kitchen towel to obtain more milk
4
To make the pudding, keep aside a glass of almond milk and pour the remaining milk in a small saucepan over slow flame. Add the caster sugar, the grated lemon zest and one pinch of cinnamon
5
Melt the cornstarch into the reserved glass of almond milk and add it into the saucepan, pouring it through a sieve
6
Keep stirring with a wooden spoon and as soon as it starts boiling or thickening remove from the heat and mix in the orange blossom water
7
Pour the almond custard into single portion moulds or into a bigger one. Let it cool down and when it is cold keep in the fridge until thick
8
When the biancomangiare is thick, unmould into small platters and decorate them with cinnamon if you want to be traditional, orange marmalade if you have a sweet tooth or a fresh passion fruit, just opened and scooped generously over the pudding