Sunday, June 15, 2014

Chocolate Sundae: deconstructed

A chocolate Sundae.  Usually laced with many sinful delights. I've discovered a way to create the magic with very little badness.
It's a lovely LCHF option for a treat. There are many good fats and the use of 70% cocoa chocolate gives you a hit of chocolate with little other ingredients.  You can even leave out the Xylitol if you want it to be even more on plan.
Chocolate Custard | Warm Summer Berries | Nut crumb | Cherries
1. Chocolate Custard
4 egg yolks.
250 ml cream
250 ml full cream milk
1 vanilla bean
1 tsp xylitol
1 shot Amaretto
100g 70% Lindt chocolate
4 oranges
Serves 8
Bring the cream, milk, vanilla and xylitol to the boil. Whisk egg yolks and add liquid, whisking continously. Transfer back to pot and stir until thickened. Add Amaretto and chocolate and stir til melted.  Take off heat and cool. Scoop out oranges and spoon custard into orange shells. Cool in fridge.
2. Warm Berries
100g mixed summer berries: blueberries,  red currants,  strawberries etc.
Warm berries and place into small bowls
3. Nut crumb
100g cashews
100g hazelnuts
100g macadamia nuts
100g flaked almonds
50 coconut dessicated
1tsp cinnamon
1tsp ginger
1 tsp cardamon seeds
2 tablespoons coconut oil
Warm the oil in a pan. Add spices and warm in oil. Add nuts and coat. Transfer onto baking sheet and bake for 10 mins at 180°C. Be careful to not burn.
4. Assemble
Add all elements to a plate and enjoy!

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