In a saucepan pour a glass of milk and a Cup of cream, add sugar, bring mixture to a boil.

In a glass of cold milk to dissolve a couple of spoons of rice flour. Grind nuts into a fine crumb. Grate the zest of the lemon (about 1-2 tsp)

In boiling the mixture pour the milk with rice flour and boil until thick – about 3-5 minutes. In the end, add nuts and zest. Stir thoroughly.

Pour into molds or bowl and chill a few hours. Blancmange is ready you can pour the sweet sauce. You can add any flavours or additives in the process of cooking the chocolate, coffee, caramel, fruits... I poured honey and sprinkled lemon zest.