Biancomangiare cream with almond milk and Bronte pistachios

For four people:

  • 1 l of water
  • 300 g of pealed almonds
  • 250 g of sugar
  • 70 g of cornstarch
  • 1 lemon
  • cinnamon powder
  • pistachios

 

Blend the toasted almonds in a blender and add water to get the equivalent of a milk. Pour the milk into a pan with the sugar and the cornstarch and stir over low fire to avoid lumps.

Add the minced lemon peel and keep stirring until the content becomes firm.

Pour the cream into proper humid pudding moulders and sprinkle with cinnamon powder every single one.

Once the cream has cooled down, pull the pudding out of the moulders and spread the grossly grounded pistachios all over.