In both recipes:

• Put the milk with the scraped vanilla pod and the lemon zest in a saucepan.
• Then pour the starch a little at a time and with a whisk mix well so that it does not form lumps.
• Put the pan on the stove and stir constantly with the whisk until the liquid begins to thicken, being careful not to let it boil.
• At this point remove it from the heat continuing to mix vigorously for a few minutes.
• Pour the mixture into a mold or if you prefer in individual molds and leave to cool in the fridge.
• Once thickened, turn the blancmange into a serving dish and decorate it of your choosing.