excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a><\/p>\n\n\n 2 ounces( \u00bd dl) almond milk<\/p>\n\n\n 4 ounces (1 dl) milk<\/p>\n\n\n 1 tsp (5 gr) pure vanilla<\/p>\n\n\n 2 tablespoons + 1 tsp (50 gr) sugar<\/p>\n\n\n 1 cinnamon stick<\/p>\n\n\n peel of one half lemon-(in one or a few large pieces)<\/p>\n\n\n 1tsp (5 gr) agar-agar powder or flakes<\/p>\n\n\n Place almond milk, milk, sugar, cinnamon stick, vanilla and lemon zest in saucepan and heat on low heat for 10 minutes.<\/p>\n\n\n Remove from heat. Place in agar-agar powder and dissolve. Return to heat and keep stirring till becoming a dense cream. Take out lemon peel and cinnamon stick. Place pudding in a large mold or small molds. Refrigerate for at least 2 hours. Serve with slivered almonds and strawberries or raspberries and a sprinkle of cinnamon,<\/p>\n\n\n A morning exercise in concentration..taste the first spoonful with your eyes closed and let the gentle kiss of the lemon and cinnamon flavors caress your taste buds..<\/p>\n\n\n![\"cover](\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2014\/03\/cover-smaller-2_thumb3.jpg?ssl=1\")
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