Place the ProZero, butter, rose water and cornflour into a small saucepan.
Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.
Take off the heat, then pour into a tall container and use a hand-held blender to blend for 30-40 seconds.
Leave to cool.
Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.
Once chilled, the ‘cream’ will set softly.
The ‘cream’ can be whipped to form a light and airy consistency by using a hand-held electric whisk.
Pour into a dessert dish or ramekin and place in the fridge.
Meanwhile, put your pomegranates seeds, water, and sugar in a pan over a medium heat and allow to simmer for 10 minutes until it has reduced.
Allow to cool completely and pour on top of your cream to serve.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 100ml ProZero
- 60g Unsalted butter
- 2 tsp Rose water
- 13g Cornflour
- 50g Pomegranate seeds
- 50ml Water
- 50g Sugar
- You will need an electric hand-held blender and an electric hand-held whisk.
