Gelo di Mandorle
in Sicilian:
Gelo di Mandorle
Gelo di Mandorle is a type of almond jelly made primarily with almond milk, which is slowly cooked together with the other ingredients. It is essentially a variation of Biancomangiare, prepared with cow’s milk, that originated in Modica. With its delicate aromas, Gelo di Mandorle is a light, fragrant and refreshing dessert that is sure to appeal to more than just almond lovers. As with so many dishes, there are also several other variations of this dessert.
One of the best-known variations is Gelo di Anguria, a jelly made from watermelon. Here, however, we are presenting the classic almond version. Among our recipes, you will also find Gelo di Caffè, a jelly made with espresso coffee.
Gelo di mandorle - eatlovesicily.com
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Yield12 plates
- Serving Size12 servings
Ingredients
- 1 l almond milk (unsweetened)
- 60g almonds
- 30g sugar
- 90g cornstarch
- 1.5 untreated lemons, or the grated zest
- 1/2 cinnamon stick, alternatively a little ground cinnamon
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Instructions
First, finely chop the almonds using a blender. Then toast about 10 grams of the almonds in a pan and set them aside.
Next, gradually add the almond milk and sugar to a saucepan together with the cornstarch, heating the mixture while stirring constantly. Let the almond milk simmer until it reaches a creamy consistency. Make sure to add both the almond milk and the cornstarch little by little, as this prevents lumps from forming while the mixture comes to a boil.
Tip: If you are using already sweetened almond milk, it is best to leave out the additional sugar, otherwise the result may be too sweet.
Next, add the finely chopped almonds and half of the toasted almonds, together with the cinnamon and the grated zest of the untreated lemons.
Important: Only use untreated lemons whose peel is suitable for consumption, as pesticides and herbicides are largely concentrated in the peel and can be harmful to health. Organic lemons, on the other hand, can be used without concern.
Mix everything together over medium heat, continuing to stir constantly. Keep simmering the milk together with the remaining ingredients until the mixture reaches a sticky, almost lumpy consistency. Once the desired consistency has been reached, turn off the heat and remove the saucepan from the stove. Remove the lemon zest and, if used, the cinnamon stick from the mixture.
Now pour the almond mixture into small moulds. We used a muffin tin for this, but other types of containers can of course be used as well. Once cooled, place the Gelo di Mandorle in the refrigerator for at least three hours, allowing it to reach a pudding-like consistency.
To serve, turn the individual portions out onto a plate and decorate with the remaining toasted almonds and, for example, a little hazelnut topping. Buon appetito!
Tip: If you like, you can also replace the topping with grated dark chocolate. When it comes to choosing the topping, there are no limits to your creativity.
