Blancmange
Instructions
Melt in a pan with the spilled milk little by little and then add the sugar and lemon peel.
Take heed then as for a custard it thicken slowly turning on the heat with a wooden spoon always on the same side.
When the blancmange has thickened, pour into a mold from charlotte or, as would the tradition, in small individual moulds, and soon will be cold, put it in the refrigerator so that it becomes very icy.
When serving turn the mold or molds and serve with savoiardi biscuits or wafers.
