If making your own almond milk, soak the almonds overnight. The next day, drain and rinse them. Add the almonds to a processor with the water and blend until smooth. Then drain them through a cheesecloth, squeezing out as much of the liquid as possible. You can use the leftover pulp for baking, for example in almond cookies. The almond milk can be stored in the fridge for 3-4 days.

To make the Biancomangiare, grab a small sauce pan and whisk the sugar, cornstarch, salt and 4 tbsp of the almond milk into a smooth slurry. Then whisk in the rest of the milk. Use a vegetable peeler to peel one strip of the lemon peel and add it to the pan along with the cinnamon stick. Slowly bring the liquid to a gentle boil over medium-low heat while stirring constantly to allow the lemon peel and cinnamon to infuse the liquid.

Once it begins to boil, remove the peel and cinnamon* and continue simmering the liquid until it begins to thicken. Now turn the heat to low and continue whisking for another 5 minutes. Turn off the stove and divide the mixture evenly over four bowls or moulds. Let it cool off slightly, then refrigerate it for a minimum of 1 hour to firm up.

If using, you can now roast the almonds to garnish the Biancomangiare. Pre-heat the oven to 180°C and, once hot, roast the almonds for 10 - 15 minutes, or until slightly golden when you cut one in half. Let them cool a little, then roughly chop them.

To serve, tip out the Biancomangiare and top it with some roasted almonds.