Biancomangiare

1. 1

   Set aside 100ml of almond milk.

2. 2

   Combine the remaining 400ml of almond milk with sugar, vanilla (seeds), cinnamon and orange zest and bring slowly to simmer.

3. 3

   Take off the heat cover and let infuse for 10-15 minutes.

4. 4

   Then strain and bring back to simmer.

5. 5

   Mix the cornstarch with the 100ml of cold almond milk that was set aside and pour into the simmering mixture, stirring vigorously all the time.

6. 6

   Bring to boil and continue to cook for 2-3 minutes stirring all the time.

7. 7

   Once cooked, pour into the serving dishes.

8. 8

   Let it cool down in the room temperature then chill in the fridge.

9. 9

   Before serving, decorate with chopped almonds and pistachios and enjoy!

No additional tips available.