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Lavender Infused Biancomangiare


In the tradition of simple cooking, comes a lovely dessert consumed in France and Sicily called “Biancomangiare” or Blancmange (in French). This silky soft almond pudding is really easy to make and uses ingredients most kitchens have. Originally, it was made with cow milk, rice or almond milk, with some starch and sugar. Usually set in a round mold and served cold.

I experimented adding a floral note to this lovely pudding by steeping some lavender flowers in the milk one time, and some rose petals or rose water on another occasion and it was so good.

lavender flowers

You don’t need to add anything more but it is a nice touch. You want to simmer the milk with the lavender flowers in a tea infuser or a small reusable tea bag for a few minutes (before it starts to thicken) so that you don’t have to scoop out the flowers one by one!


To get a nice firm texture you need to simmer the milk until it get really thick.
If you prefer a softer, lighter texture only simmer the milk for 3 minutes.


It will yield a softer pudding that may not hold as well when you remove it from its mold but it is very comforting.
Color: Almond milk isn’t as white as cow milk, so if you want a really white pudding, it is better to use a cinnamon stick instead of powder.

Are you ready to make it?



Lavender infused Biancomangiare

This silky almond pudding has delicate lavender floral notes and comes together in just a few minutes.
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Dessert
Cuisine Italian


  • small tea strainer


Make almond milk

  • 1.5 cup almonds
  • 4 cups water
  • 1 tsp vanilla extract
  • 2 dates (pitted) optional


  • 4 cups almond milk
  • 1 cup cane sugar
  • 2 strips lemon or orange peel
  • 1 cinnamon stick (or 1/2 tsp powder)
  • 1 tbsp lavender flowers


  • 1/4 cup chopped pistachios or almonds


Make almond milk

  • In a blender, pour 1.5 cup of raw almonds, 4 cups of water, 1 tsp vanilla extract. Blend on high for a minute.
  • Pour through a sieve or a cheese cloth bag. Press until all the milk has been extracted.

Make the pudding

  • Set aside 5-6 small ramequins on a small tray.
  • Pour the milk, lemon or orange peel and sugar into a pot. Place some lavender flowers in a tea strainer. Bring the milk to a slow boil, cover and turn off the heat to infuse the milk.
  • After a few minutes, test the milk. If you want a stronger floral note, let it steep a little longer. Remove the peel and lavender flowers.
  • Add 2/3 cup cornstarch, and 1/4 tsp cinnamon and bring to a slow boil. Keep whisking the milk and it will start thickening.
  • When the pudding holds to the whisk you need to work quickly and spoon it into the small ramequins.
  • Smooth the top. Let it cool down before refrigerating it for a few hours.

Serving the pudding

  • Insert a pairing knife to detach the sides of the pudding before flipping it on a small plate.
  • Top with some chopped pistachios.
  • You can also drizzle some maple or date syrup.
Keyword Dairy-free desert





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