On a scorching Italian summer day, few refreshments are more welcome than a small glass of cold and luscious home made latte di mandorla, almond milk. If you have some of this Mediterranean nectar in your fridge, you are then only few steps away from one of the glories of pasticceria siciliana (Sicilian patisserie), biancomangiare, a snow white, tremulous pudding made with sweet almond milk and cornstarch, delicately perfumed with cinnamon and lemon peel, served with lemon leaves and with a few scattered jasmine flowers. It may not look much but it tastes heavenly. Continue reading
