Espresso Cup - Glutin free

Espresso Cup - Glutin free 
( This recipe By Nuxia ) 

If you think that this is the usual tiramisu served in a cup, you are wrong. Or maybe that it is a simple custard poached coffee, you are right off the road. This recipe is totally glutin free and lactose-free. It is a cream made with almond milk and a glaze made ​​with water, sugar and cocoa. Simple, tasty and healthy. You are intolerant to eggs? Just delete them from the recipe to create a creamy white, almost as if it were cream. Maybe can be enjoyed with a cup of real coffee or chocolate icing. 

Ingredients for 2 people: 


300 g of almond milk 
2 tablespoons cornstarch  
3 egg yolks 

for the frosting: 

Topping ready chocolate 

or if you want to make it happen: 

1 spoon full of cocoa. 
1/2 cup of water 
1 spoon of sugar. 

To decorate: 
Cocoa powder (optional) 

For the cream: 
In a saucepan, mix the eggs with the cornstarch until no lumps. Add the almond milk and mix again. Bring to the boil and stir constantly. When the cream starts to boil, turn off the heat and let cool. 
For the frosting. 
In a saucepan, mix the cocoa with sugar. Slowly add water, stirring constantly to prevent lumps. Put on the fire and heat, stirring constantly. It should be creamy liquid. If the mixture becomes too liquid, add a little cocoa, but if too thick, add a little water. 
Allow to cool. 
Cappuccino in a cup, put a little cream on the bottom. add a thin layer of chocolate topping. Yet have a layer of cream and one topping. Finish with a layer of cream. sprinkle with cocoa powder. Keep in refrigerator until ready to serve. 
Recipe of 01/10/14 

The suggestions of  Nuxia: 
The almond milk that's found on the market is often very rich in sugar, so, do not add sugar in the cream. You can use this almond cream filling for a cake or sponge cake gluten free one, which you will soon find on this site, the basic recipe. You can also enjoy breakfast in the version with real coffee without cream or egg yolks, either coffee or cocoa topping.