Protein lemon blancmange with almonds

Ingredients

For 1 serving

• Skim milk200 ml
• Nonfat dry milk20 g
• Cornstarch15 g
• Almonds6 g
• Lemon zest2 g
• Stevia3 g
• Cinnamonto taste

Contains: lactose, nuts,

Method

1. In a small pan, mix the milk powder, cornflour and stevia and stir in the cold skimmed milk in a thin stream while whisking; add the lemon zest.
2. Cook over medium heat, stirring constantly, for 5–6 minutes, until the cream coats the spoon and just begins to bubble.
3. Pour it into a mould rinsed with cold water, let it cool and chill for 2 hours, until firm.
4. Meanwhile, toast the almonds in a small dry pan over medium heat for 3–4 minutes, until golden and fragrant, then chop them.
5. Turn out the biancomangiare and finish with the chopped almonds and a pinch of cinnamon.