White chocolate glaze
A source of healthy fats and antioxidants, this dish has a creamy texture and sweet taste, making it perfect for keto diet desserts while supporting energy levels and improving digestion.
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Inventory: Blender
Kitchen: Other
690
Servings: 4 (1 serving ≈ 76 gram)
Digestion time: 4 hour
Finely chop the cocoa butter (50 g) on a cutting board using a knife. This will ensure a more even melting of the butter.
Place all the ingredients in a tall glass or bowl:
- cocoa butter;
- coconut oil (105 g);
- coconut cream (20 g);
- allulose (45 g);
- cashew butter (80 g);
- inulin (5 g);
- lecithin (0.3 g).
Melt in the microwave (heating the ingredients in bursts for a few seconds) or in a water bath.
Do not allow the temperature to exceed 45-50°C to prevent the cashews from burning.
When the cocoa butter is completely melted, use an immersion blender to whip the mixture into a smooth and glossy emulsion.
For glazing, cool the glaze to working temperature (between 29 and 35°C).
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