Santa Strawberries
- RECIPE MAKES: 9 Santa strawberries
- PREP TIME: 4 hours
- COOK TIME: 10 minutes
Place the ProZero, butter and cornflour into a small saucepan.
Stir well over a gentle heat. Keep stirring until the mixture starts to simmer and thicken then remove from heat.
Pour into a container and use a hand-held whisk to blend for 30-40 seconds.
Leave to cool.
Cover and place in the fridge to chill for 3-4 hours or overnight.
Once chilled, the ProZero ‘cream’ will be set to a jelly consistency.
Whip the set ProZero ‘cream’ to form a light and airy consistency by using a hand-held electric whisk.
Slice the bottom 1/3 tip of the strawberries off and put aside.
Place the strawberry top down on the plate and pipe the ProZero ‘cream’ on top.
Place the 1/3 tip back on top of the cream and add a further piping of ProZero ‘cream’ to the tip.
Pipe some buttons onto the lower part of the strawberry with the ProZero ‘cream’.
Use black icing to pipe small eyes onto the central ProZero ‘cream’ layer.
Top Tip:
If you don’t have black icing, use small chunks of Vitabite® for the eyes instead.
ProZero is a food for special medical purposes and must only be used under medical supervision.
- 200ml ProZero®
- 125g Butter
- 25g Cornflour
- 9 Strawberries, stalk removed
- Black icing
