Slow Living is unquestionably the good life. Whether that means from scratch home cooking utilizing local ingredients, or learning how to knit from my awesome mother life is best when it’s slow. Now I find myself loving the little things in life like baking bread on a cold winter’s day…
Or delighting in the quiet beauty of nature and less delight from the proverbial ‘yuppie’ existence society wants us to strive for.
In that same spirit as things have been hectic lately between my photography life getting busier and life in general as I keep remembering to hang on to the slow life and not get enveloped in a fog of stress. I will be doing some wildlife photo work in India and decided to keep things fun by practicing at the local Smithsonian Zoo. Getting out in the 80 percent humidity and carrying heavy camera gear to get a feel for things..(I guess you really love photography when this is fun and can’t wait to go back and do it again.)
Developing recipes is such a delight and my favorite part of slow living. Inspired by love of travel my kitchen is ruled by fusion. With my husband loving Indian food and wanting it often I love to expand our tastebuds the other nights of the week. This Italian dessert called “”Biancomangiare” dates back to the middle ages and hails from Italy. It is light and wonderfully airy in flavor. Inspired my several trips to Italy drinking in all the country has to offer.
With only 3 tablespoons of sugar this recipe can make everyone at your dinner table happy. It is perfect after a large meal due to it’s light and airy texture.
This recipe should be eaten on a vespa driving around the Italian countryside. Or should be made in an Air BnB in Italy. La dolce vita style…
P.S. This recipe is gluten-free! Did you know that we have a gluten-free cookbook? Just go to the home page and click on Store. You can also find it over at Amazon and several other stores as well.
This recipe is gluten-free and you can say Arrivederci to the whipped cream to make it dairy-free if needed.
Biancomangiare Almond Pudding
2 cups + 2 Tbsp. almond milk (unsweetened)
3 Tbsp. cornstarch
3 Tbsp. sugar
1/2 tsp. cinnamon
2 tsp. lemon zest
1/2 tsp. vanilla
Whipping cream for topping
Sift together cornstarch, sugar and cinnamon into medium saucepan. Gradually whisk in milk. Add zest and cook over medium-low heat to boiling, stirring constantly. Mixture will begin to thicken. Remove from heat and stir in vanilla. Pour into small serving cups and cool for 1 hour in refrigerator. Top with whipped cream and serve.