Creamy lemon blancmange

Method

1. Put the lemon zest strips into a saucepan with the milk, caster sugar and ground almonds and bring to the boil. Reduce the heat to a simmer and stir for 10 min. Remove from the heat and set aside to cool slightly.
2. Meanwhile, place the gelatine leaves in a shallow dish, pour over cold water and leave to soak for about 5 min, until soft. Squeeze the water from the leaves and stir into the hot milk until completely melted, along with the cream and white rum. Pour into 6 x 150ml individual jelly moulds and set aside to cool. Cover with cling film, transfer to the fridge and allow to set and chill for 4 hours or overnight.
3. When ready to serve, bring up to room temperature, then dip the moulds very briefly in hot water to loosen. Turn out onto plates and serve with edible flowers.