Place the blancmange powder into a small bowl or basin, add the sugar.
Stir in about 30mls of ProZero . Mix until smooth.
Put the remaining ProZero into a saucepan and heat gently until it begins to simmer, pour a little onto the blancmange mixture. Stir well, and then pour in the remainder. Stir well as it begins to thicken.
Pour the mixture back into the saucepan and place over a gentle heat. Simmer for about 1 minute.
Taste and add more sugar to sweeten if desired.
Pour into a 500ml/pint heat proof mould/ individual dishes/moulds.
Leave to cool, then place in the fridge for 3-4 hours to chill completely.
Turn out of the mould.
Serving Suggestion:
To finish, try adding a scoop of our strawberry crush ice cream
Top Tip:
Rinsing the mould with cold water before filling will make it easier to tip out once cold
ProZero is a food for special medical purposes and must only be used under medical supervision.
- 1 sachet of blancmange powder, vanilla, raspberry or strawberry
- 500ml ProZero
- 35g granulated sugar (more or less to taste)
