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Mobirise

Sugar-free, keto cream caramel

Sugar free keto cream caramel
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Course: dessert
Servings: 4 serves

Ingredients

Caramel
30 g butter
85 ml fiber syrup
50 ml thickened cream
1 tsp Bolero Vanilla

Custard
250 ml thickened cream
1 sachet Bolero Vanilla
1 sachet Bolero Panna Cotta
60 g stevia
2 eggs
1 egg yolk

How to prepare
Place all the caramel ingredients (butter, fiber syrup, thickened cream and Bolero Vanilla) into a large glass bowl.
Heat them up in the microwave on high for 2 minutes.
Stir the mixture and cook for another 2 minutes.
Stir it again and then repeat at intervals until you have a heavy, thick caramel sauce.
Put 2 tablespoons of caramel sauce into the bottom of 4 x 200ml sized ramekins.
Place them into a big oven dish and put them aside.
Preheat the oven to 160℃.
Boil water.
Whisk the custard ingredients (thickened cream, Bolero Vanilla and Panna Cotta, stevia, eggs) in a medium-sized bowl until well combined.
Pour the mixture evenly into each ramekin over the caramel sauce.
Pour the boiling water into the oven dish until half way up the sides of the ramekins.
Bake the desserts for 30 minutes. The custard should be stiff but slightly whippy when you touch it. You can bake them for longer if needed.
Serve the cream caramel by running a knife around the edges of the ramekins and up end them onto the plates.

Mobirise

Sugar free, gluten free, vegan lemon pie

Preparation time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes (but put the tin of coconut milk into the fridge the night before and calculate with a few hours of cooling time for the pie in the fridge as well!)

Ingredients
Dough
1 teaspoon Bolero Lemon Pie
1 teaspoon Bolero Coconut
30 g coconut oil
75 g „gluten free” flour / rice flour
75 g almond meal
½ – 1 dl water

Lemon curd
2 tablespoons Bolero Lemon Pie
2 tablespoons Bolero Lemon
1 ½ -2 dl water
500 ml cashew milk (can be substituted with rice milk, almond milk or coconut milk, but the curd will be less creamy then)
3 tablespoons gluten free custard powder or cornstarch

Coconut whipped cream
1 tablespoon Bolero Vanilla
1 tablespoon Bolero Coconut
A tin of 400 g full-fat coconut milk

How to prepare
Dough
Preheat the oven to 180°C.
Mix the ingredients in a large bowl until till it gets a firm consistency. (Add water slowly&gradually).
Put the dough into a greased pie dish (size: approximately 20 cms) and press it all over the bottom and sides of the dish.
Pierce the dough with a fork all over.
Bake for 30 minutes till it becomes golden brown.
Leave to cool before adding the lemond curd.

Lemon curd
Pour the milk into a pan and heat it up (put aside a few tablespoons of milk from the whole quantity to a bowl before you do that).
Add the custard powder / cornstarch to the small amount of milk put aside and mix it well, till it dissolves completely.
When the milk gets hot (check the steam), pour approximately half of the hot milk to the bowl with the dissolved custard powder, mix it well and then pour the mixture back to the pan.
Mix it well and stir it continuously till it gets thick (approximately 5 minutes).
Mix the water with Bolero Lemon Pie and Bolero Lemon well and add it to the milk.
Mix it well and keep stirring for 2 more minutes.
Let it cool down.
Pour the lemon curd into the dough crust
Put the pie in the fridge for a few hours.
Coconut whipped cream
Put the tin of full-fat coconut milk in the fridge overnight to separate the cream from the watery part.
Open the tin upside down – the coconut cream will be at the bottom – pour off the watery liquid from the top.
Put the creamy part into a bowl.
Add Bolero Vanilla and Bolero Coconut.
Whip the coconut cream with an electric whisk till it gets a fluffy consistency.
Take the pie out of the fridge and cover it with the coconut whipped cream.
You may decorate the top with lemon slices.

It's that simple

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