Plombir Cream Without Lactose
Egg yolk and coconut cream provide protein, fat, and a rich lactose-free base. Gentle heating followed by blending with butter creates a smooth texture and a clear vanilla aroma. After 8–10 hours in the refrigerator, the cream stabilizes and can be used between desserts or served in small portions.
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Inventory: Mixer
769
Servings: 4 (1 serving ≈ 112 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Combine egg yolk (60 g), coconut cream (220 g), erythritol (60 g), and salt (1 g) in a small saucepan. Heat the mixture over medium heat without bringing it to a boil, stirring constantly until it is hot and slightly thickened.
Remove the saucepan from the heat and cool the cream to room temperature. Add butter (100 g) and vanilla (5 g), then blend with an immersion blender until smooth.
Transfer the cream to a covered container and refrigerate for 8–10 hours to stabilize. Stir before using.
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