Add the cornstarch and 1–2 tablespoons of milk to a large saucepan. Mix well, being careful not to form lumps.

Pour in the remaining milk and add lemon zest, sugar, and vanilla.

Cook over low heat, stirring constantly with a wooden spoon so that the cream does not stick to the bottom.

When the cream becomes thick and velvety (should not boil), pour it into the mold or mini cake pans.

Let Biancomangiare cool, first at room temperature, then put in the refrigerator for 3–4 hours until the dessert is completely solidified.

Remove from the mold and garnish with chopped pistachios and chopped chocolate or any other ingredient you like (melted chocolate, fresh fruit, maple syrup).