Bianco mangiare with a wild strawberry sauce from Ribera, almond and sage crumble

First, prepare the biancomangiare. Melt the starch with some cold milk and warm the remaining milk with the lemon zest cut into a spiral. When the milk is about to boil, remove the lemon zest, add the sugar and the previously mixed starch. Bring to a boil until it becomes a semisolid cream, pour in cups and cool down.
Mix the flour with the sugar and a pinch of salt, add the butter in pieces, the vanilla aroma and quickly hand-knead so it doesn’t warm up, some dough crumbs will begin to form. (This step can be done using a mixer). Transfer the crumble to a baking pan covered in parchment paper and bake in a pre-heated oven at 160°C on a static setting for 8-10 minutes, mix occasionally. Once taken out from the oven, add the chopped sage leaves, mix and allow it to cool down.
Clean the strawberries and cut into pieces, add the sugar and water and allow them to macerate for half hour. Transfer the mixture to a pot and cook on a high flame for a few minutes, allowing half of the liquid to evaporate. Then, blend with an immersion blender and allow it to cool down.
Serve the biancomangiare with the sauce and crumble, decorate with edible flowers.