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Blancmange

  • PREP TIME: 10-15 mins
  • COOK TIME: 3-4 hours
Method
Step 1

Place the blancmange powder into a small bowl or basin, add the sugar.

Step 2

Stir in about 30mls of ProZero . Mix until smooth.

Step 3

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.

Step 4

Pour the mixture back into the saucepan and place over a gentle heat. Simmer for about 1 minute.

Step 5

Taste and add more sugar to sweeten if desired.

Step 6

Pour into a 500ml/pint heat proof mould/ individual dishes/moulds.

Step 7

Leave to cool, then place in the fridge for 3-4 hours to chill completely.

Step 8

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.

Ingredients
  • 1 sachet of blancmange powder, vanilla, raspberry or strawberry
  • 500ml ProZero
  • 35g granulated sugar (more or less to taste)

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