Pour 400ml full cream milk into a medium to large bowl.
Mix together 90g strawberry mousse pre-mix powder and 70g Enprocal.
Sprinkle powder into milk and mix with beaters on high speed for 2-3 minutes.
Separate into serving bowls and refrigerate for 3-5 hours to set.
Makes five serves.
Make a custard paste using 40g regular custard powder, 20g sugar and 100ml full cream milk.
Blend until smooth, then set aside.
In a saucepan, bring another 250ml full cream milk to the boil. Reduce heat. Add the custard paste to the heated milk. Stir or whisk constantly until custard thickens.
Remove from heat and let cool for one minute.
While custard is cooling, stir or whisk in 105g Enprocal (three level scoops)
Divide into four serves of around 130g each and enhance by adding a teaspoon of stewed rhubarb to each bowl.