40 minutes

almond’s milk, 4 cups
cornstarch, 3,5 oz
sugar, 3/5 cup
vanilla pod, 1
organic or unwaxed lemon, 1
unsalted shelled pistachios, 4,2 oz
almonds, 2,1 oz
dark chocolate, 3,5 oz
pinenuts, 2 tbsp


Put cornstarch in a saucepan and add in half of the almond’s milk; stir well till it gets smoothy. Add 150 g of sugar and the almond’s milk left. Wash the lemon, peel its zest and add it to the mixture; scrape the seeds from the vanilla pod aand add both to the mixture. Bring to the boil and cook for 12-15 minutes until the mixture get thick and smooth. Keep stirring. When cooked, remove the lemon zest and the vanilla pod.
Bring some water to the boil, drop pistachios and almonds into the boiling water to blanch them , then drain in a colander. Pat dry with a tea towel and rub them with it to remove their skins.
Finely chop 2/3 of the nuts. Toast pine nuts in a pan. Add pistachios and the pine nuts to the mixture and stir well.
Wet your mould with cold water and pour the mixture in it. Level it using a spoon and let it cool down a little. Cover with cling film and put in the fridge for 6 hours.
Melt chocolate over a saucepan of boiling water then dip half of the blanched almonds in it. Lay them over a sheet of baking paper to dry out.
After 6 hours take the cake out of the fridge and turn it upside down over a plate. Sprinkle with the chopped nuts left. Drizzle it with melted chocolate left and decorate almonds all around.

Thanks to: My Little Italian Kitchen