Lavender infused Biancomangiare
This silky almond pudding has delicate lavender floral notes and comes together in just a few minutes.
Equipment
- small tea strainer
Ingredients
Make almond milk
- 1.5 cup almonds
- 4 cups water
- 1 tsp vanilla extract
- 2 dates (pitted) optional
Pudding
- 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
Toppings
- 1/4 cup chopped pistachios or almonds
Instructions
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.