45 Minutes

•lemon organic or unwaxed – 1
•unsalted shelled pistachios – 120 g
•almonds – 60 g
•dark chocolate – 100 g
•pinenuts – 2 tbsp
•almond’s milk – 1 Liter
•cornstarch – 100 g
•sugar – 150 g
•vanilla pod- 1


Put the cornstarch in a pot and pour half of the almond’s milk; mix well until you get a smooth consistency. So, add 150 g of sugar and the remaining almond’s milk. Wash the lemon, peel the zest and add it to the mixture and make an incision along the vanilla pod and scrape the seeds off by using a knife. Add the seeds and the vanilla pod into the mixture. Bring to the boil and cook for 12-15 mins until the mixture has thickened well and it is smooth. Keep stirring at all times. When it’s cooked remove the lemon zest and the vanilla pod. Bring some water to the boil then throw the pistachios and almonds into the boiling water. Blanch them for a few minutes then drain in a colander. Pat dry by using a tea towel and rub the nuts with it so that their skins will be removed. Chop finely 2/3 of the nuts. Toast the pine nuts a bit in a pan. Add the whole pistachios and the pine nuts to the mixture and stir well. Wet your mould with cold water and pour the mixture in it, after that level it well by using a spoon and let it cool down a little. Cover it with cling film and put in the fridge to set for around 6 hours. Melt the chocolate over a pot 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 switch it upside down over a plate and release the dessert. You can speedily dip the mould into warm water to facilitate this operation. Drizzle with the remaining chopped nuts. Sprinkle the
remaining melted chocolate over it. So, decorate with the chocolatey almonds all around it.

Thanks to: My Little Italian Kitchen