Biancomangiare with mango coulis

The name of the following recipe, Biancomangiare, derives from the colour of its main ingredients which are white (Bianco in Italian).  There are many variants of this recipe, here you will find the Mad and Delicacy version, where we added another white ingredient, the marzipan.

INGREDIENTS for 4 servings

80 g white marzipan
80 g milk
4 gelatine sheets
200 ml heavy cream
1 ripe mango, peeled, pitted, and cut into chunks
a bunch of chopped pistachios

In a food processor, or blender, combine the marzipan and milk until completely smooth. Soak the gelatine in a bowl of cold water for a few minutes or until softened.
Drain the gelatine and add to a pan. Dissolve it on low heat. Pour the gelatine into the marzipan cream and mix very well. Whisk the heavy cream until stiff. As soon as the marzipan cream starts to become thick, mix very carefully the whipped cream onto it.
Pour the biancomangiare cream into ramekins and cool in the fridge for 6 hours, until set.
To serve, dip the outside of the ramekins in hot water for a minute to warm them, in this way the puddings will separate from the sides. Tip them upside down onto serving dishes.
In a food processor or blender combine the mango and few drops of lime juice. Blend until completely smooth. Add more water if it’s too thick.
Drizzle the mango coulis over the biancomangiare, and garnish with chopped pistachios (for more ideas see the pictures below).