Green's Carmelle Vanilla Dessert with Caramel Syrup
60p (85.7p per 100g)
|Typical values||Per 100g||Per Serving (160g)|
|- Saturates||1.2g||1.9 g|
|- Sugars||12.5g||20.0 g|
|. This information is based on the product made up according to the preparation instructions using semi-skimmed milk|
Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabiliser: Disodium Phosphate; Colours: Annatto, Curcumin; Flavouring, Syrup: Caramelised Syrup, Colour: Caramel E150(a), The product is manufactured on a site that also processes Wheat flour
Preparation & Storage
- All you need is... 568ml (1 pint) milk* *reconstituted milk is not recommended To Make the Filling... 1 Heat the milk in a large saucepan to almost boiling point and remove from the heat. Sprinkle the Carmelle mix over the surface and bring to the boil for two minutes, stirring continuously. 2 Empty the caramel syrup into 4 small ramekins or... alternatively you can make one large dessert by using a 1 pint mould. Pour the Carmelle liquid on top of the caramel syrup. Allow to cool at room temperature. 3 Refrigerate for 1 hour for small ramekins and 2-4 hour for one large bowl. Turn out onto a plate (this can be served up to 24 hours later if refrigerated).
Store in a cool, dry place.
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