Alan.tnh
Well-Known Member
- Relationship to Diabetes
- Type 2
Trifle
Hi Folk, Made this today for afters, very nice too.
Ingredients:
Sugar Free jelly
600ml Double Cream
3 Egg yolks
Teaspoon Vanilla Extract
3 grams Canderell
Half a square 85% Lindt Chocolate
Method:
Make up jelly as per instruction’s, and set in the fridge.
Start to heat 350ml cream on a low heat, and add vanilla extract.
Put 3 Egg yolks into a mixing bowl add the canderel and whisk together.
Take cream off the heat (don’t let it boil) slowly add to the eggs whisking all the time. Once it’s all in, put back into pan on low heat and stir with wooden spoon for about 10 mins it should thicken up a bit.
Take off the heat and allow to cool.
Take 250 ml of cream and whisk until firm.
Grate Chocolate on a small grater, half a square should do, the other half is for chef. (no carbs in this bit)
Once custard is cool add to jelly put back in fridge for an hour.
Then add cream and sprinkle with choc flakes
I made 4 servings I reckon about 3 carbs each
Enjoy…
Hi Folk, Made this today for afters, very nice too.
Ingredients:
Sugar Free jelly
600ml Double Cream
3 Egg yolks
Teaspoon Vanilla Extract
3 grams Canderell
Half a square 85% Lindt Chocolate
Method:
Make up jelly as per instruction’s, and set in the fridge.
Start to heat 350ml cream on a low heat, and add vanilla extract.
Put 3 Egg yolks into a mixing bowl add the canderel and whisk together.
Take cream off the heat (don’t let it boil) slowly add to the eggs whisking all the time. Once it’s all in, put back into pan on low heat and stir with wooden spoon for about 10 mins it should thicken up a bit.
Take off the heat and allow to cool.
Take 250 ml of cream and whisk until firm.
Grate Chocolate on a small grater, half a square should do, the other half is for chef. (no carbs in this bit)
Once custard is cool add to jelly put back in fridge for an hour.
Then add cream and sprinkle with choc flakes
I made 4 servings I reckon about 3 carbs each
Enjoy…
