Blancmange with Oat Milk and Persimmons

The recipe for blancmange with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich flavor of almonds and the refreshing sweetness of persimmons.

Add the cornstarch sifted through a sieve, little by little, stirring continuously to avoid lumps forming in the mixture.

Continue cooking over very low heat until the mixture thickens.

If lumps have formed, use a blender and, if necessary, resume cooking so that everything thickens well.

Pour into glasses, let cool slightly, then place in the refrigerator for 2 hours before serving.

Meanwhile, clean the persimmon and chop the almonds.

Finish the glasses with a layer of persimmons, add the coarsely chopped almonds, and serve cold.