Flash back din copilarie: un desert fin, cu o crema savuroasa si norisori de bezea, cand eram mica eram absolut fascinata de acest desert si mi se parea ceva nemaivazut! :) Acum l-am refacut in varianta mea fara zahar, low carb (si cu optiunea de a il face si fara lactoza :) Lapte de pasare keto. (3 portii a cate 5g carbs net si 361 cal)

Ingrediente (2-3 portii):

Crema: Punem pe foc la incalzit smantana, apa, picaturile de Green Sugar caramel, semintele de la pastaia de vanilie si vanilia. Separat mixam galbenusurile cu jumatate din cantitatea de indulcitor, apoi adaugam putin cate putin amestecul in cel de lapte, amestecand mereu cu telul. Tinem crema pe foc aprox 5 min, pana se ingroasa putin.

Bezelele: Batem albusurile spuma un praf de sare. Cand incep sa devina spumoase, adaugam jumatate din cantitatea de indulcitor, mixand in continuare pana obtinem o bezea ferma si lucioasa.

Bezelele pot fi fierte direct in crema de vanilie sau separat in apa, eu am fiert o tura (3 buc) de bezele in crema, pe restul le-am fiert in apa :) Deci: punem apa la fiert intr-un vas incapator.

Luam cu lingura de inghetata din compozitia de bezea si asezam usor norisorii formati in apa clocotind la foc mic, 1-2 min pe fiecare parte. Scoatem norisorii cu o spumiera si ii asezam pe o farfurie.

Repetam pana terminam bezeaua. Servim crema fina de vanilie in boluri cu cate 3-4 norisori deasupra :) Pofta mare la lapte de pasare ca in copilarie!

*Puteti folosi lapte de cocos gras in loc de smantana lichida, pentru o varianta fara lactoza. Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

ENGLISH VERSION

Flash back from childhood: a smooth, light dessert, made up of a delicious vanilla cream and fluffy meringue cloud, I was so fascinated by this dessert when I was little :) Now I made my own version, low carb, sugar free but oh, so delicious! Keto floating island.

Ingredients (2-3 servings):

  • 400 ml heavy cream*
  • 200 ml water
  • 4 eggs
  • 80 g stevia erithritol
  • 20 drops stevia caramel
  • 1 vanilla bean
  • 1 tsp vanilla extract

Custard: In a saucepan over medium heat combine the heavy cream, water, caramel drops, vanilla bean seed and vanilla. Mix the egg yolks and half the sweetener, then slowly add this to the hot cream mix, simmering for 5 min.

Meringues: Beat the egg whites with a pinch of salt until they from stiff peaks. When they start to get foamy, add half the sweetener and mix until you get a nice glossy meringue.

You can cook the meringue clouds in water or the hot cream. I boiled a batch (3 pcs) in the cream then boiled the rest in water :)

Take from the meringue mix using an ice cream scoop and add them to the hot liquid, boil for 1-2 min on each side. Take the meringue clouds out with a skimmer and place them on a plate. Repeat until you finish the meringue. Serve in cute small bowl, pour the cream and add 3-4 meringue clouds on top :) Enjoy!

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