Friday, 16 May 2014


Surprisingly (because I am french and we love our food and our products), I am really happy with the food products I find in London. Obviously, importation is the key. Still, I sometimes come across these gems of English cuisine. Today I present you ''Angel Delight''. 
I assumed it was going to be similar to the "Crème Jock" I liked in France... but I have never been so wrong! You already know it is going to be really bad before actually trying it. The list of ingredients is not engaging and the worst thing is to look at the preparation procedure. "1. Pour 300 ml of chilled milk into a basin. 2. Add the Angel Delight and whisk until light and creamy. 3. Leave to thicken for five minutes before serving." Clearly if the milk thickens without warming up then a bunch of chemicals you do not really want to eat are involved - hence the list of ingredients.

Anyway, I went on with the experiment. It thickens in a fluffy way: with bubbles and it looks lighter than a cream. It tastes of the flavour you choose (I tried butterscotch) as well as chemical nothingness. It feels like nothing (not creamy nor rich nor gelatinous): it does not have any texture. I did not enjoyed it. I am not willing to try again. 

1 comment:

  1. Alors que bon, la crème Jock... c'est sacré !
    Il y a quand même tout ça dedans : sucre - amidon de maïs - farine de blé - farine d'orge - sel - ethylvanilline - colorants: riboflavine, rocou.