Biancomangiare - Almond Milk Pudding Recipe

30 minutes



  • 1l almond milk
  • 1 lemon, organic, zested
  • 200g of caster sugar
  • 1 pinch of cinnamon
  • 120g of corn starch
  • 2 tbsp of orange blossom water
  • 6 passion fruits

To make your own almond milk

  • 300g of almonds, peeled
  • 1.5l water


If you're making your own almond milk, soak the almonds for a few hours in the water, than drain them and keep the soaking water
Transfer the soaked almonds in a blender jug and turn on the blender to the maximum power, pouring in slowly all of the soaking water
When the almonds are pulverized and the water has turned into a white liquid, pour the milk into a strainer lined with a fine kitchen towel and allow a few hours to let all the milk drip down. Squeeze the kitchen towel to obtain more milk
To make the pudding, keep aside a glass of almond milk and pour the remaining milk in a small saucepan over slow flame. Add the caster sugar, the grated lemon zest and one pinch of cinnamon
Melt the cornstarch into the reserved glass of almond milk and add it into the saucepan, pouring it through a sieve
Keep stirring with a wooden spoon and as soon as it starts boiling or thickening remove from the heat and mix in the orange blossom water
Pour the almond custard into single portion moulds or into a bigger one. Let it cool down and when it is cold keep in the fridge until thick
When the biancomangiare is thick, unmould into small platters and decorate them with cinnamon if you want to be traditional, orange marmalade if you have a sweet tooth or a fresh passion fruit, just opened and scooped generously over the pudding