Bavarese with mandorlato

Time: 40 min + 1 hour
Ingredients (for 4 persons):
40 g flour,  50 g sugar, 3 eggs, 2 cups milk, 300 g whipping cream, 150  g crushed mandorlato, a pinch of salt, 4 sheets of gelatine, grated peel of  ½ lemon, candied fruit as desired.

PREPARATION: Soften the sheets of gelatine in a little cold water. In a sauce pan beat eggs with a pinch of salt, the sugar, and the flour until a compost without lumps is obtained. Add the milk a little at a time, mixing with a whisk. Bring to a boil, mixing constantly, then remove from heat and add the crumbled mandorlato and the sheets of gelatine (squeezed to remove all water), as well as the lemon zest, and let cool.
Whip the cream and fold delicately into the mixture, then pour into a pudding mould and leave in refrigerator for about an hour. At serving time, invert onto a serving platter and garnish with candied fruit as desired.