Biancomangiare

• 2 cups, 1 tablespoon, 2 teaspoons, 7-18 pinches Almond Milk, Divided
• 2-18 ounces, weight Sugar
• 1 whole Vanilla Bean
• 1 whole Cinnamon Stick
• 1/2 whole Orange Zest
• 1- 1/4 ounces, weight Cornstarch
• 1 teaspoon Chopped Almonds
• 1 teaspoon Chopped Pistachios

1. Set aside 100ml of almond milk.
2. Combine the remaining 400ml of almond milk with sugar, vanilla (seeds), cinnamon and orange zest and bring slowly to simmer.
3. Take off the heat cover and let infuse for 10-15 minutes.
4. Then strain and bring back to simmer.
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. Bring to boil and continue to cook for 2-3 minutes stirring all the time.
7. Once cooked, pour into the serving dishes.
8. Let it cool down in the room temperature then chill in the fridge.
9. Before serving, decorate with chopped almonds and pistachios and enjoy!

milk, weight sugar, vanilla bean, cinnamon, orange zest, cornstarch, almonds, pistachios

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/biancomangiare/ (may not work)