| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 600 |
ml |
Creamy milk |
| 45 |
g |
Cornflour |
| 100 |
g |
Caster sugar |
| 1 |
|
Strip lemon zest |
INSTRUCTIONS
Add a few tablespoons of milk to the cornflour in a small bowl and
mix to a smooth paste, beating out any lumps. Gradually stir in a
little more of the milk until you have a runny cream. Tip into a
heavy pan and stir in the remaining milk, sugar and lemon zest. Stir
over a low flame, without letting the milk boil, until the mixture is
very thick. Draw off the heat and pour into a bowl rinsed out with
cold water, or brushed with almond oil (if you wish to turn out the
Biancomangiare), or into a shallow serving dish. Leave to cool.
Serve with strawberries or raspberries, or use as a filling for
pastries.
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