Gelo di mandorle is a white almond pudding, one of the most widespread in the province of Ragusa and a speciality of Modica. This recipe starts from Scyavuru 100% Pure Almond Paste, sweetened into a paste, dissolved into almond milk and thickened with cornstarch.

It sets in at least three hours, so make it ahead. Turn it out and finish with melted dark chocolate, toasted flaked almonds and cinnamon. To drink the same almonds instead, see Latte di Mandorla.

Difficulty: Easy
Course: Dessert
Time: Prep about 30 min (+ 3 h for the paste to firm) · Cook 5 min · Set at least 3 h
Made with: Scyavuru 100% Pure Almond Paste

Ingredients for gelo di mandorle

Sweet almond paste (make it first, ideally the day before; you need 300 g)

  • 150 g Scyavuru 100% Pure Almond Paste
  • 150 g icing sugar
  • 40 g water
  • 1 tbsp honey

For the pudding

  • 800 g water
  • 300 g sweet almond paste (from above)
  • 60 g cornstarch
  • ½ tsp ground cinnamon

To decorate

  • 50 g dark chocolate (70%)
  • 15 g flaked almonds
  • Cinnamon

How to make gelo di mandorle

  1. 1. Sweet paste Dissolve the icing sugar in the water over low heat for about 2 minutes. Add the honey and the Almond Paste and stir until the mixture firms up and comes away from the pan. Spread it out to cool, shape it into a block, wrap it and chill for about 3 hours (overnight is better).
  2. 2. Almond milk Warm the 800 g of water for about a minute, then turn off the heat. Crumble in 300 g of the sweet paste and stir until no lumps remain.
    Crumbling sweet almond paste into warm water in a saucepan
  3. 3. Thicken Sift the cornstarch into a second pan, off the heat, and gradually whisk in the almond milk. Add the cinnamon.
  4. 4. Cook Bring it to the boil over medium heat, stirring all the time, then cook for a few minutes more until thick and smooth.
    Whisking almond milk with cornstarch in a saucepan on the hob
  5. 5. Set Pour into moulds, cool at room temperature, then refrigerate for at least 3 hours.
    Pouring the almond pudding mixture into small moulds
  6. 6. Serve Turn out and decorate with melted chocolate, toasted flaked almonds and cinnamon.

Tips

  • Covered, it keeps up to 3 days in the fridge.

Try it with…

Did you know?

  • It is called “gelo” for its white colour: all the main ingredients are white, a symbol of purity.
  • Its best-known variant, made with cow’s milk, is called biancomangiare.
  • Locally, the almond paste is called pasta lattante. Dissolved in water, it becomes almond milk.
  • It is naturally gluten-free.

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