Z same to me . God bless him!

yes it is

@@sueanne3139 corn starch is the common name we use in North America. Cornflower would be much heavier and it’s graded in terms of graininess. I’ve just watched five videos on Crema patisserie. One chef liked to mix a little flower and a little cornstarch so that the patisserie cream was less like Jell-O (= corn starch only) and heavier. Some use all purpose flour only but other chefs say no it’s too heavy and not as fine as the cornstarch. I’ve never seen someone put the lemon rind in I’m just curious how that would flavour it must be delicious. I’m sure Orange rinds would be just a scrumptious.