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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