By Débora Chomski
Soak gelatine sheets in water and rinse the rice.
Scrub and peel the lemon, remove white skin from the peels and cut the peels into narrow strips.
Blanche those strips and put them aside, as well as the liquid they have been blanched in.
Cook the almond milk on a low heat together with the cinnamon and the basil, stirring constantly. Remove from the fire before it comes to the boil. Pass it through a colander and add the sugar.
Put the rice into another pan and cover it with the milk. Cook on a medium heat for 10 minutes and then switch to low heat while stirring continually. When the rice is cooked "al dente", add the cream and leave to cool in the fridge.
Put water, lemon peels and sugar into a small saucepan and cook on a medium heat until the liquid has been reduced and the peels have crystallized.
Add 1 tbsp of lemon juice, 75 grs. of sugar and the drained gelatine sheets to the hot blanching- water and stir until dissolved. Spread this liquid out on the serving dishes and put them in the fridge to cool.
The lemon jelly is the base for the milk-rice, which then is decorated with the crystallized lemon peel strips.
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