Biancomangiare Recipes

Steps:

• Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
• Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
• Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Steps:

• In large, heavy saucepan, scald milk (do not boil). Turn down heat.
• In a large measuring cup or small bowl with a spout, combine cold milk with cornstarch until mixed.
• Add the sugar, vanilla and salt to the cold milk mixture.
• Gradually add the cold milk mixture to the hot milk in the saucepan, stirring constantly. Slowly cook over low heat until the mixture thickens enough to coat the spoon.
• Slice the pound cake into thin slices (this is easier if it is still a little frozen).
• In a glass dish, layer the pudding with the pound cake, sprinkling each layer of pound cake with the frangelico and cinnamon before adding the next layer of pudding.
• Top with chocolate shavings - use a vegetable peeler along the edge of a large, room temperature chocolate bar.
• Let cool in refrigerator until set - at least 2 hours.