This dessert is incredibly simple to make, and requires very few ingredients that you probably already have in your kitchen! This recipe makes 1-2 servings, but can easily be scaled up.
Watch the Pasta Grammar video where we make this recipe here:
Serves 1-2.
For this recipe, you will need:
- 1 cup (250ml) whole milk
- 3 tbsp (25g) cornstarch
- 1/4 cup (50g) sugar
- 1/2 tsp vanilla extract (optional)
- 1 lemon zest peel
- Crushed pistachio nuts for topping
- Cinnamon for topping
Add half the milk into a small saucepan. Whisk in the cornstarch and sugar. Add the vanilla extract, lemon zest peel, and the rest of the milk.
Turn on the heat to "low." Whisking constantly, cook the milk until it reduces into a very thick, pudding-like consistency—about 10 minutes, depending on the heat.
Remove the lemon zest and pour the biancomangiare into a small carafe or mould. Set it aside so it can cool to room temperature.
After the biancomangiare has cooled, refrigerate it for 3-4 hours, or until it is firm. Flip it onto a plate, remove the mould, and serve topped with crushed pistachio nuts and cinnamon.
Buon appetito!