As part of a traditional British-themed dinner I'm doing next weekend, I'm trying to see if I can make an Almond Milk based Blancmange to accommodate a lactose-intolerant guest. I don't have much experience at all with this sort of thing, since I have never made a gelatin-based dish that wasn't an instant mix, so a simpler recipe would be appreciated.
Thanks for any help!
bon appetit
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