I Dolci – Biancomangiare with Peaches & Cerasuola di Vittoria – Video RecipeAll Recipes
- 500ml x Whole Milk
- 25g x Cornflour
- 50g x Lightly toasted Almonds
- 65g x Caster sugar
- 3 x Peaches
- 1 Tbsp x Caster Sugar
- 50ml x Cerasuola di Vittoria wine
Make sure to read our Tips!
Take 6 glasses or ramekins that you would like to serve your Biancomangiare in and keep close by.
Next take a small bowl and mix the cornflour with around 25-50ml of the milk, mixing well until it is a smooth consistency; this will be the thickening agent for the dessert.
In a saucepan add the remaining milk with the sugar and roughly chopped toasted almonds.
Turn on the heat and once the milk starts to come to a boil turn the heat down and add in the cornflour mix and whisk quickly. When you see the first bubble arrive to the surface of the milk mix this is the sign to turn off your heat and pour the milk mix into a pouring device.
Pour the cooked milk mix equally into your serving glasses/ramekins and leave to settle for 20 minutes before moving into the fridge to set overnight.
The next day, 1 hour before serving remove the Biancomangiare from the fridge to take the cold edge off the dessert.
In the meantime, take your peaches (or see our Tips* for a more wintery alternative) and slice and place your fruit into a bowl and season with a Tbsp of caster sugar and a good splash of the wine. The sugar quantity will vary depending on the sweetness of the fruit you use so make sure to taste as you go! Leave to marinate for up to 1 hour and place on top of the Biancomangiare with the wine syrup and serve.
- This is a summery dish but perfect for winter too with the peaches being replaced with winter frozen berries.
- For extra texture this is also great served with a crunchy almond biscotto