- Place milk and 50g sugar in a saucepan, bring to just boiling.
- Stir to dissolve sugar.
- Remove from the heat, add gelatine and stir to dissolve.
- Allow to cool.
- Add nudie smoothy and combine.
- Pass through a fine strainer to remove any lumps and pour into six lightly greased dariole moulds or ramekins of about 120ml capacity.
- Allow to set in the fridge, preferably overnight.