A source of high-quality protein and low glycemic index, this dessert is perfect for maintaining muscle mass and controlling blood sugar levels. The sweetness of erythritol and the slight tartness of citric acid give it a pleasant taste.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Casein | |||
| Egg white | |||
| Water | |||
| Erythritol | |||
| Milk | |||
| Gelatin ↺ | |||
| Cooking salt | |||
| Citric acid ↺ | |||
| Product release: | 146 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 25 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 10 | ||
| 5 | ||
1 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 32.8 |
| Digestible proteins | 30.6 |
| Fats | 0.5 |
| Net carbohydrates | 2.5 |
| Calories | 164 kcal |
| Indexes | |
| Glycemic index | 3.7 |
| Glycemic load | 0.6 |
| Insulin index, II | 30.1 |
| Disease inflammatory index, DII | 0.03 |
| Antioxidant, ORAC | 137 |
| Weight loss | Detention | Set |
|---|---|---|
| 17% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine6,4%
- Tryptophan37%
- Phenylalanine91%
- Methionine103%
- Threonine55%
- Lysine84%
- Valin35%
- Isoleucine20%
- Leucine54%
- ClassQty, g
- Omega-30.01
- Omega-60
- Omega-90.02
- Cholesterol0.08
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 393939156?78 |
| Nutrient | % of RDA |
|---|---|
| Methionine | 771031032147751 |
| Proline | 738173183?49 |
| Phenylalanine | 65919119011438 |
| Lysine | 6084841744221 |
| Threonine | 395555114?? |
| Leucine | 3954541153614 |
| Glycine | 38383811311338 |
| Tryptophan | 27373793154 |
| Valin | 25353573?11 |
| Isoleucine | 14202041105 |
| Alanine | 7141436?? |
| Cysteine | 5661664 |
| Arginine | 5551341 |
| Histidine | 56613?3 |
Soak the gelatin (4 g) in cool water (20 g). Leave for 20–25 minutes until fully swollen.
Heat the swollen gelatin by any convenient method until completely dissolved. Do not boil.
Mix salt (a pinch), citric acid (a pinch), and xanthan gum (0.2 g).
Heat the milk (20 g) until hot. Dissolve erythritol (20 g) in it.
Combine the hot sweet milk with the melted gelatin.
Add the mixture to the protein or casein (50 g). Mix thoroughly until a thick homogeneous mass without lumps is obtained.
Whip the egg white (30 g) to stiff peaks.
Use egg whites at room temperature. Instead of raw egg whites, it is permissible to use albumin (1 g of albumin + 8 g of water = 10 g of protein). For a more airy texture, double the amount of egg whites and also double the gum.
During whipping, add the mixture with gum, citric acid, and salt.
Add the protein mass to the whipped egg whites in portions. Continue whipping until homogeneous. The mass will become denser and lose some volume.
Apply the protein cap to the completely cooled kulich immediately after preparation.
| Health benefits | |
|---|---|
| Boosting Immunity | |
| Metabolism Boost | |
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