Blancmange
Description

 

Blancmange

blancmange

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: The whole island

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: The whole island.

Brief description of the product: Very light milk-based cream, which in the Ragusa area is made with almond milk.

Description of the processing and maturing methods: Ingredients: milk, starch for cakes, sugar, grated rind of one lemon, cinnamon. Preparation: melt the starch cold with a little milk.

Add it to the remaining milk already seasoned with the sugar and the grated zest of a lemon. Pass over the heat over low heat and always stir until the cream thickens, making sure that it does not come to a boil. Pour onto a serving dish and leave to cool in the refrigerator. To make the "blancmange" tastier, garnish it with small pieces of chocolate and cinnamon powder or prepare a layer of biscuits (of the ladyfingers type) soaked in Marsala in the bottom of the serving dish, on which it will be poured.

Specific materials and equipment used for preparation and conditioning:  No specific equipment.

Description of the processing, storage and maturing rooms: Domestic environments.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: This dessert was widely used in Sicilian noble houses. In literature we find several statements where this delicious dessert is indicated. "While tasting the refined blend of blancmange, pistachio and cinnamon contained in the desserts he had chosen, Don Fabrizio conversed with Pallavicino and realized that he ... was anything but an imbecile". (Giuseppe Tomasi di Lampedusa, The Leopard).

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

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