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Blancmange with mandarins frost

Un dolce al cucchiaio raffinato ed elegante

by Ada Parisi
5 min read
Biancomangiare con gelo di mandarini: uno dei dolci con i mandarini da provare assolutamente

Come fare in casa il biancomangiare con il gelo di mandarini

Blancmange with mandarins frost: Today, the ricetta di un dolce al cucchiaio prepared con crema di latte e gelo di Mandarin che è un tripudio di colori e di sapori. A sweet fresh, Lightweight, scented, that invites you to enjoy the spring. The bianco mangiare è a base di latte intero, ha un gusto dolce e una consistenza molto cremosa. The Tangerine Frost è fresco e pungente. If you want, potete dare una occhiata a tutte le mie ricette di DESSERT SPOON and GELI FRUIT to find interesting and delicious alternatives.

Dolci con i mandarini: recipes

The Blancmange siciliano spesso viene preparato con il latte di mandorle. In questo caso ho usato il milk: si tratta quindi di una crema bianca dolce, light and delicate, aromatizzata con cannella e vaniglia. Practically, I put together two traditional Sicilian recipes in a wedding played on thread of sweetness. The biancomangiare con gelo di tangerines is a dolce facilissimo da preparare, ma ci sono dei tempi di preparazione da rispettare. The day before you have to make a cream that should firm up all night and you have to put the infusion of mandarin zest. The following day he prepares the frost of Mandarin and is completed on all.

If you love sweets with tangerines, vi suggerisco di provare anche queste golose alternative.

Biancomangiare con gelo di mandarini: uno dei dolci con i mandarini da provare assolutamente


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



500 ml whole milk

30 grams of double zero flour

70 grams of caster sugar

1 tablespoon organic vanilla extract

a pinch of ground cinnamon


500 milliliters of Mandarin juice

grated zest of tangerines 3

45 grams of cornstarch or potato starch

60 grams of caster sugar

ribes e mandarini per guarnire


For Blancmange: put the starch and sugar in a saucepan; unire lentamente un poco di latte intero, stirring constantly, until some sort of batter smooth and without lumps. Combine the remaining milk, cinnamon and vanilla extract. Put the saucepan on the stove and Cook, over low heat; always mix until the cream thickens. If you use whole milk, follow the same procedure, with doses that I mentioned.

Versare la crema di latte nei bicchierini e, Once it has reached room temperature, refrigerate for at least 3 hours or until firm. Suggest you prepare the cream the night before, so it has time to harden overnight.

For the frost of tangerines: wash the citrus fruits, grate the peel of 3 tangerines and place it in an infusion 30 ml mineral water. Leave to soak over night, then strain the water and add it to the already filtered mandarin juice. Dissolve the cornstarch in the liquid (use your fingertips to make sure that there are no lumps), then add the sugar and cook in a saucepan over low heat, stirring constantly with a whisk to avoid lumps.

When the mixture is boiling joint, Cook for 5 minutes stirring constantly: you will see that the cream will thicken slightly and that the color will become bright and shiny. Turn off the heat and let the cream at room temperature, stirring it from time to time: must become lukewarm but still remain a little fluid.

Then, the cream now toned, versare il gelo di mandarini e riporre nuovamente tutto in frigorifero finché la gelatina di mandarino non si sarà solidificata: keep in mind that the consistency of gelatin should be soft and creamy (as the frost of watermelon), then 4-6 are enough hours in the refrigerator.

Before serving, garnish the cake with red currants or with slices of peeled Mandarin alive. Bon appétit!

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Catherine May 6, 2015 - 11:49

Show! Show your recipe that combines two of Sicilian desserts and show all your site. I like to exalt the products of my land (are Palermo) with a modern note. I like it, I like it! Complimentissimi, I'll try this sweet these days, but I already know who's going to be great!

Ada Parisi May 7, 2015 - 13:36

Thanks Catherine!!!! All the more so because six of Palermo and then understand me perfectly! Try the recipe with the regular milk, I'm sure you know him better than I eat white and frost also Mandarin! I embrace you!!!

Dolly April 8, 2015 - 18:36

Certain that the Buffalo must be a condensed milk goodness and this sweet goodness exaggerated!!! But where is it in Pavia on Buffalo condensed milk?! Vabè, I'll do it with whole milk… Congratulations for the recipe.

Sicilians creative in the kitchen April 9, 2015 - 11:25

Hello Dolly! If you want to try it I think you can order it directly on the site linked on the blog. But in the meantime try this white cream with cow's milk, You'll. Then you can garnish with whatever you like: Tangerine Frost, of oranges, lemon curd, strawberries or berries cooked a few minutes in a pan with the sugar and lemon, melted chocolate. A sea of possibilities. And you can also Spice up the white cream with vanilla, cinnamon, lemon or orange zest…. Let me know! ADA

Anna April 8, 2015 - 17:34

Hi Ada!
Tangerine or orange Frost, You can keep it, in a refrigerator or in a Bain Marie, in order to prepare the blancmange again this summer?
I'd like to, enjoy on the terrace:-)
Kisses Anna

Sicilians creative in the kitchen April 8, 2015 - 17:36

Hi Anna! I just I would freeze the juice, so I wish I could help him and get him ready when you want! Frost already done not because it changes the texture. But the gist is easy, the surgeli already dosed, 500 milliliters per time. Invite me on the terrace!!! Kisses, ADA

Maria Teresa April 8, 2015 - 17:00

can I use the orange juice instead of Mandarin?
If you remain the same doses?

Sicilians creative in the kitchen April 8, 2015 - 17:05

Yes, You can use oranges, which by the way I am now even a little’ the sweetest. For flour remains the dose, on sugar depends on how much you want it sweet you: You can increase or decrease if the sweet citrus sour if he had. The texture is creamy, soft. I love Orange too! Thank You Maria Teresa. ADA


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