This Sicilian dessert dates back to the Middle Ages and, through the centuries, it has undergone changes due to the different cultures which Sicily has hosted during its history. Originally a jelly made of vegetables and chicken, today it is a simple yet delightful dessert.
Milk infused with lemon zest and vanilla, thickened with cornstarch, and topped with crushed almond (or pistachio) and ground cinnamon. It is then served cold.
Biancomangiare is one of the most traditional desserts in Sicily. In the town of Modica (southern-east coast), cow’s milk is substituted with homemade almond milk.
- DifficultyVery easy
- CostVery cheap
- Preparation time5 Minutes
- Cooking time15 Minutes
- Servingserves 4 persons
- Cooking methodStove