copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
My eyes open, awakened by that inspiring aroma of freshly ground coffee beans..my night stand full of books, 2 notebooks-one for dreams and one for thoughts.. From my antique window filter in a bit of the sun’s rays.
It is 8 AM..the breakfast table is ready fruit, cornetti (Italian croissant), cappuccino, juice..and a welcoming sight of a ‘dolce al cucchaio’ ( a spoon dessert)..a delicious morning treat or dessert Bianco Da Mangiare (white pudding)…I prepared yesterday and
Bianco da Mangiare (White Pudding)
2 ounces( ½ dl) almond milk
4 ounces (1 dl) milk
1 tsp (5 gr) pure vanilla
2 tablespoons + 1 tsp (50 gr) sugar
1 cinnamon stick
peel of one half lemon-(in one or a few large pieces)
1tsp (5 gr) agar-agar powder or flakes or other gelatine substitute
Place almond milk, milk, sugar, cinnamon stick, vanilla and lemon zest in saucepan and heat on low heat for 10 minutes.
Remove from heat. Place in agar-agar powder and dissolve. Return to heat and keep stirring till becoming a dense cream. Take out lemon peel and cinnamon stick. Place pudding in a large mold or small molds. Refrigerate for at least 2 hours. Serve with slivered almonds and strawberries or raspberries and a sprinkle of cinnamon,
A morning exercise in concentration..taste the first spoonful with your eyes closed and let the gentle kiss of the lemon and cinnamon flavors caress your taste buds..
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-second edition
Look for my new release at Book Expo America in NYC at the Javits Convention Center on Tuesday May 24th, from 3:30-4:30 PM I will be signing pre publication copies of The Basic Art of Italian Cooking: DaVinci Style. recipes and an eating style that was influenced by Leonardo DaVinci, with 100+ recipes and DaVinci’s poems about food from his personal notebook..DaVinci was also a ‘foodie’.