Biancomangiare

This naturally vegan Sicilian dessert was taught to me by a chef in Florence, Francesco Arancio and I have to say that I make it all summer long for a cooling, but yummy dessert.

Makes 2-3 servings

Ingredient List:

• 2 cups almond milk unsweetened
• 1/3 cup cornstarch or arrowroot
• 1/4 cup granulated sugar or coconut sugar
• ¼ teaspoon cinnamon
• 3 inch strip of orange peel
• To garnish
• ¼ cup pistachios roughly chopped
• Or a drizzle of melted chocolate

Chocolate Ganache

• 2 cups almond milk unsweetened
• 1/3 cup cornstarch or arrowroot
• 1/4 cup granulated sugar or coconut sugar
• ¼ teaspoon cinnamon
• 3 inch strip of orange peel
• To garnish
• ¼ cup pistachios roughly chopped
• Or a drizzle of melted chocolate

Step By Step Instructions:

Whisk cornstarch, sugar, cinnamon and almond milk in a medium sized sauce pan until smooth. Stir in a strip of orange peel.

Place the pan on the burner over medium high heat. Cook, whisking frequently, until the mixture comes to a gentle boil and begins to thicken and is pudding like. This will take about 5 minutes.

Remove the orange peel and discard. Spoon the mixture into individual cups or bowls. Alternately, it can be poured in molds. Place in the refrigerator to cool completely or serve warm.

Serve garnished with chopped pistachios or a drizzle of chocolate ganache.

Chocolate Ganache

Place the chocolate in a heat-proof bowl. Heat the almond milk and coconut sugar until boiling. Whisk into chocolate and keep whisking until smooth and creamy.