Protein almond biancomangiare

Ingredients

For 1 serving

• Almond milk100 ml
• Pea milk100 ml
• Pea protein powder18 g
• Cornstarch12 g
• Sugar10 g
• Lemon zestto taste
• Almonds5 g

Contains: nuts

Method

1. In a small pan whisk the cornflour and sugar into the cold almond milk and pea milk, add a few strips of lemon zest (yellow part only) and whisk until there are no lumps.
2. Cook over low heat, stirring constantly, for 5–6 minutes, until the cream thickens and coats the spoon; remove the zest.
3. Let it cool for 5 minutes, whisk in the pea protein and pour into a mould rinsed with cold water; leave to set in the fridge for 2 hours, until firm.
4. Toast the almonds in a dry small pan over medium heat for 2–3 minutes, until fragrant, and chop them; turn out the blancmange and decorate it with the almonds.