That of blancmange is a quick Sicilian recipe of the tradition that everyone on the island knows how to prepare. Typical grandmother's recipe , it is one of those preparations that evoke tender childhood memories. Spoon dessert similar to a pudding , Sicilian blancmange is made with very few ingredients , but lends itself to many and delicious variations. But let's go in order.
Origin and history of blancmange
Perhaps not everyone knows it, but this Sicilian dessert was already made during the Middle Ages , certainly imported by the Arabs (the influence exercised by these people on the island suggests it, as evidenced, moreover, by the presence of almonds , a key ingredient in pastry Arabic).
The first hints of blancmange, however, can be found in recipe books that can be traced back to Central Italy . The dessert became popular during the Renaissance , when it was offered on festive tables at noble banquets in a version always with sugar, but based on lard, almonds , rice, fish or white meat. Pellegrino Artusi reports the recipe in his famous book "Science in the kitchen and the art of eating well".
Biancomangiare, the original Sicilian recipe
Traditional dessert, it is included in the list of traditional Italian food products. It is prepared throughout the peninsula but, as well as in Sicily, it is also typical in Sardinia . Obviously it owes its name to its color, white like milk.
Ingredients
- ½ liter of milk
- 100 g of sugar
- 50 g of starch for sweets
- grated zest of a lemon
- cinnamon to taste
How to make blancmange
Pour the milk into a saucepan, leaving just under a glass aside. Add the lemon zest and sugar, and turn on the heat to warm it up. In the meantime, pour the sifted starch into a bowl and slowly add the cold milk kept aside, mixing well to avoid the formation of lumps. Then add it to the saucepan (adding cinnamon powder to taste) and continue to mix with a whisk until the mixture thickens. Divide it into molds and let it cool to room temperature before moving it to the fridge for an hour or two.
Artusi's recipe
Pellegrino Artusi was the first to classify the dessert as Sicilian. These are the ingredients of his recipe : almond milk , granulated sugar, isinglass, orange blossom water (which gives the dessert an unmistakable fresh aroma).
Biancomangiare, the Thermomix recipe
Making blancmange with Thermomix is even easier. Pour the milk, sugar and starch into the mixing bowl and set 20 seconds at speed 6. Cook for 15 minutes at 100° speed 3. Mix for 20 seconds at speed 5 and divide into the moulds.
Blancmange Modica recipe
The Modica recipe for blancmange differs from the classic medieval one in the use of almond milk instead of cow's milk. In this case, given the sweetness of this ingredient, it is advisable to reduce the amount of sugar.
Blancmange recipe, all variations
As anticipated, the Sicilian dessert lends itself, by its nature, to a whole series of variations , as many as there are additions or substitutions that can be made. If one thing is certain, it is that you can really indulge yourself. Here are some of the most popular ones.
Blancmange with biscuits
It is a version very dear to Sicilians who, very often, with the term blancmange mean this layered dessert which is nothing more than blancmange interspersed with biscuits directly in the moulds. After resting, the biscuits soften and become one with the mixture, for a pleasant indulgence.
Chocolate blancmange
On the other hand, the blancmange with chocolate is the variant that children and those with a sweet tooth like. To obtain it, simply add bitter cocoa powder or dark chocolate to the mixture until it is completely mixed.
Blancmange with lemon
Scented and fresh is the blancmange with lemon , which is prepared by boiling the milk with lemon zest but, even more, by piercing half a lemon with a fork and using it instead of a spoon to mix and thicken the mixture. This way it won't stick to the bottom and it will flavor more.
Blancmange with flour
Nothing could be easier: replace the starch with the same quantity of 00 flour and proceed normally, as described in the initial procedure. The flour must be well sifted before being combined with the milk, to avoid finding unpleasant lumps in the mouth.
Almond blancmange
Otherwise called alla modicana, it is nothing more than blancmange with almond milk . It is one of the oldest desserts of the Sicilian tradition originally made with homemade almond milk. Which, of course, had a flavor like no other.
Pistachio blancmange
To prepare this version you can combine 50 g of finely chopped pistachios or one-two tablespoons of pistachio paste (or, why not, both, for an even more intense flavour) and completely incorporate them into the mixture.
Photo | SKopp , CC BY-SA 3.0 , via Wikimedia Commons
