Cream
2 tablespoons of cornstarch
1 1/2 cups of milk
2 egg yolks
1/3 cup of grated almond
1/2 teaspoon of lemon zest
Raspberry
1 1/3 cups of dried raspberries, crushed
3/4 cup of water
1/3 cup of grated almond
1/2 cup of milk
1 box of champagne biscuits with fine almonds (180g)
Cream
2 tablespoons of cornstarch
1 1/2 cups of milk
2 egg yolks
1/3 cup of grated almond
1/2 teaspoon of lemon zest
Raspberry
1 1/3 cups of dried raspberries, crushed
3/4 cup of water
1/3 cup of grated almond
1/2 cup of milk
1 box of champagne biscuits with fine almonds (180g)
Line a 5 cm x 9 cm x 20 cm English muffin tin with plastic wrap and reserve
Prepare the cream: in a small bowl, dissolve the cornstarch in 1/4 cup of milk (60ml)
Add the egg yolks and mix
Transfer to a small saucepan, add the remaining milk and almond, and mix
Simmer over low heat, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
Add the lemon zest and mix
Remove from heat and reserve
Prepare the raspberry: in a small saucepan, cook the raspberries with water and almond over medium heat, stirring occasionally with a wooden spoon, until they're soft (about 5 minutes). Reserve
Place the milk in a shallow dish
Soak the biscuits one by one in the milk and arrange them side by side at the bottom of the tin
Cover with half of the reserved cream and, on top, spread half of the reserved raspberry
Continue alternating layers, ending with a biscuit layer
Cover with plastic wrap and refrigerate until firm (about 4 hours)
Turn out onto a decorative plate, remove the plastic wrap, and serve immediately.
