Caramel filling (vegan option)
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| Ingredient | Qty, g | |
|---|---|---|
| Allulose | ||
| Coconut cream | ||
| Agar-agar | ||
| Himalayan salt | to taste | |
| Product release: | 160 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 5 min | ||
| 5 min | ||
| 15 min | ||
| 30 min | ||
25 min - 55 min | ||
|---|---|---|
| Proteins | 1.7 g |
| Fats | 23.4 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.3 g |
| Calories | 228 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 4.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.06 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 0 |
| Weight loss | Detention | Set |
|---|---|---|
| 23% | 17% | 14% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut cream B7 | 77176? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut cream Copper | 29295926? |
| iWhich products: ◦ Coconut cream Selenium | 2020371811 |
| iWhich products: ◦ Coconut cream Phosphorus | 10101410? |
| iWhich products: ◦ Coconut cream Zinc | 681361 |
| iWhich products: ◦ Coconut cream Potassium | 5676? |
| iWhich products: ◦ Coconut cream Magnesium | 56156? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Coconut cream Palmitic acid (Saturated) | 45456945? |
| iWhich products: ◦ Coconut cream Myristic acid (Saturated) | 41526952? |
| iWhich products: ◦ Coconut cream Stearic acid (Saturated) | 11141814? |
Start by measuring out allulose (50 g) and agar-agar (0.5 g) into a saucepan and mix them well.
Separately, heat the coconut cream (110 g) until hot but do not bring it to a boil.
Then, begin heating the allulose and agar mixture over medium heat. Continue heating until the allulose melts and becomes clear.
As soon as this happens, immediately add the hot coconut cream and thoroughly mix all the ingredients.
Simmer the caramel over medium heat for 10-15 minutes, stirring constantly with a silicone spatula to prevent the mixture from burning.
When the caramel has thickened to the desired consistency, remove it from the heat and let it cool to a warm state. Then transfer the caramel to a pastry bag.
Cool the caramel completely and use it as a filling for your desserts.