Put the physalis, washed and shelled, 2 tablespoons of sugar, lemon zest and orange blossom in a pot. Cook over low heat until the juices of the fruit start to seep out. When it happens, simmer covered for 5 more minutes or until the fruit has softened. Remove the orange blossoms and add the rest of the sugar, raise the temperature to maximum, and cook for 4 minutes to slightly reduce the liquid. Remove from the heat when you can scrape the pot with a spoon and the mixture takes a couple of seconds to cover the bottom again. Allow to cool.
Remove the lemon zest from the mixture. Strain the fruit to make a smooth sauce and mix with orange blossom extract.
Dissolve the cornstarch in 3 tablespoons of milk until there are no lumps left and set aside. In a pot over medium heat, add the remaining almond milk, vanilla extract and sugar. Mix in the dissolved cornstarch with the previous ingredients, stirring every now and then. Heat the mixture until it comes to a boil, leave for 2 minutes without stirring, and remove from the heat when you see that it has thickened. Allow to cool.
In a different bowl, put the coconut cream, only the solid part, making sure not to pour the liquid from the bottom of the can. Beat at medium speed until peaks start to form.
Using a spatula, mix in the almond custard and physalis puree, to make a mottled foam. Serve in 5 wine glasses and allow to cool for at least 1 hour before serving. Decorate with fresh physalis.
