Almond biancomangiare with cinnamon

Ingredients

For 1 serving

• Almond milk200 ml
• Cornstarch15 g
• Sugar8 g
• Lemon zest1 g
• Almonds6 g
• Cinnamonto taste

Contains: nuts

Method

1. In a small pan, whisk the cornflour into the cold almond milk with the sugar until no lumps remain; add the lemon zest as one wide strip, without the white pith.
2. Bring to the boil over a medium heat, stirring constantly, especially across the bottom, then cook for 2 minutes, until the cream thickens and coats the spoon.
3. Remove the lemon zest and pour the cream into a small mould rinsed with cold water, which helps it turn out.
4. Let it cool slightly, then cover and chill for 3 hours, until fully set.
5. Meanwhile, chop the almonds. Turn the blancmange out onto a small plate and finish with a dusting of cinnamon and the chopped almonds.