Vegan lemon cream with almonds

Ingredients

For 1 serving

• Almond milk180 ml
• Cornstarch15 g
• Sugar15 g
• Lemon zest4 g
• Lemon juiceto taste
• Turmeric1 pinch
• Almonds8 g

Contains: nuts

Method

1. Wash the lemon and peel off strips of zest with a vegetable peeler, just the yellow part. Warm the almond drink with the lemon zest in a small pan over low heat for 3 minutes, until it steams; turn off the heat and leave to infuse for 10 minutes, covered.
2. Remove the zest. In a small bowl, mix the cornflour, sugar and turmeric with a few spoonfuls of the drink until smooth, then pour it into the pan, stirring.
3. Cook over medium heat for 4–5 minutes, stirring constantly, until the cream thickens and coats the spoon.
4. Off the heat, add a few drops of lemon juice, pour into a small bowl, leave to cool and chill for 2 hours, until set.
5. Before serving, slice the almonds into flakes and toast them in a dry pan over medium heat for 2–3 minutes, until golden; scatter them over the cream.