Ingredients (for 4 jars)
– 250 ml of liquid cream
– 250 ml of almond milk
– 2 sheets of gelatin
– 25 g of cornstarch
– 80 g of powdered sugar
– Flaked almonds
Preparation
Heat the milk and cream in a saucepan. Gently pour over the sugar and cornstarch mixture.
Return to low heat until boiling. Remove from the heat and add the gelatin leaves, softened and wrung out beforehand.
Pour into ramekins and keep cool. Decorate with golden slivered almonds to serve.