1 Place milk, cream, sugar and vanilla in a saucepan over low heat, stirring until the sugar dissolves. Remove from heat.
2 Place 1/4 cup water in a heatproof bowl and sprinkle gelatine over top. Sit bowl in a saucepan of gently simmering water, and stir over low heat until gelatine dissolves and liquid is clear.
3 Add to milk mixture, then pour into a 5-cup (1.25L) mould. When cooled, refrigerate overnight.
4 Serve with rhubarb & raspberry compote.
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|Serving Size: 1 (105g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 76.3mg||3 %|
|Potassium 18.4mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.1g|
|Protein 32g||46 %|
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Calories per serving: 149
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