I catered a private dinner recently and was looking for a very low fat dessert to suit a person's dietary needs. It came upon me - grazie, time spent living in Italy! - to try making a biancomangiare with Tasmanian ingredients. A bee-unco-mun-JAR-ay is the Italian version of a blancmange, a semi-soft pudding usually made with nut milk. Making the nut milk is probably the more involved bit of the process. I was quite happy with the end result, which in this case had a little rose fragrance to balance the earthiness of the nuts.
*Note: the nut solids, generically know as okara, can be used for a few different things. Adding them to smoothies is probably the easiest thing to do with them. Okara can also be used for baking, energy balls, burgers and so on.
Time: overnight soaking, 20 mins prep, plus cooling time,
Gluten-free & nut free: yes, and no!
Variations: try making different nut milks and combine with other classic dessert flavours like cinnamon, vanilla, lemon, chocolate, etc.
We blog about once a month on vegan and food topics in and around Hobart.