100 g golden sugar
500 ml almond milk
Almond slivers (decoration)
80 g corn starch
Mix the corn starch with the golden sugar in a saucepan with heavy bottom off the heat.
Pour in the almond milk in a steady, slow stream and whisk continuously so lumps don’t form.
Put the saucepan on the stove at low heat and continue to whisk until the cream thickens: it will take about seven or eight minutes.
Pour the cream into a bowl and cover with plastic wrap until needed.
Serve it with Denota pandoro.