Biancomangiare (known as “blancmange” in French and English) is a very old milk-pudding dessert that food historians say has been made since the Middle Ages, in countries from the Middle East to Scandinavia. I am delighted with this modern biancomangiare, which I had recently in Valle d’Aosta. Rich with cream, flavored with both vanilla bean and almond extract, and molded in individual ramekins, it is quite similar to panna cotta. So, if you and your family like panna cotta, you will love this, too. The puddings are lovely as is, unmolded onto plates, with their caramel syrup. They’re even better served with poached fruit in season, such as poached pears or cherries. For a special touch, have the poached fruit ready when you make the biancomangiare. Place a pear half or a few big cherries in the bottom of each ramekin or cup just before filling with the sweet pudding mixture. When you unmold it, the biancomangiare will be crowned with the fruit and glistening with caramel.
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