Recipe Corner

 

BIANCOMANGIARE

Blancmange

 

biancomangiare 50
Ingredients (for 4)

500 ml whole milk

75g caster sugar

100g potato starch or plain flour (as thickener)

A pack of digestive or rich tea biscuits

The zest of 1 lemon

Method

Put the sugar and the thickener into a saucepan and stir well.

Add the milk and stir all three ingredients until they have completely combined.

Place the saucepan over a low heat, then stir the mixture constantly to avoid it forming lumps and sticking on the saucepan’s bottom.

Continue stirring the mixture until it is thick and smooth.

Remove the mixture from the heat, and then add zest.

Place a cream layer on the base of a casserole dish, then overlay with biscuits.

Repeat the process layering up the biscuits and cream, until you have used up all the cream, and finishing with the creamy layer.

Leave to cool before covering and placing into the fridge overnight.

Biancomangiare can be kept in the fridge for up to 2 days.

To decorate, top with flaked almonds, grated chocolate or ground pistachios.

Notes

You may vary the amount of biscuits according to  your taste.

Biancomangiare can be transformed into an elegant and attractive dish simply by pouring the mixture into decorative moulds. In this case the biscuits are not required.

It is also very common to use almond milk (homemade or shop bought).