Blancmange with cinnamon and orange zest
If you have ever read ‘The Leopard’, you won’t forget Tomaso di Lampedusa’s description of the refined combination of biancomangiare with pistachios and cinnamon. But there are other ways to add elegance and taste to a blancmange dessert.
Biancomangiare is a traditional Sicilian pudding of the old fashioned kind that quivers and wobbles, until it is eaten. The basic ingredient in this version is almond milk which tastes like synthetic marcipan, if you drink it cold, but it turns into a comforting, not too sweet treat, when you mix it with vanilla and double cream.
In this recipe I’ve given the blancmange a dusting of cinnamon producing a flavour reminiscent of warm Danish rice pudding. I have left out Lampedusa’s nuts and added orange zest instead, as I prefer a tang to a crunch, but you can do it either way or even include both.
For a blancmange made from almonds instead of almond milk, see this almond pudding recipe.