Cream Dessert with Cocoa-Butter White Chocolate
Cream and cocoa butter provide plenty of fat and quick satiety, while coconut flakes add a little fiber. Vanilla gives a dessert flavor without sugar or flour.
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Inventory: Mixer
690
Servings: 4 (1 serving ≈ 80 gram)
Digestion time: 4 hour
Prepare 35% cream (250 g): whip 200 g with Erythritol (10 g) until softly stable, and reserve 50 g for the top layer. Add Coconut flakes (10 g) and Vanilla (1 g), then divide the base among serving cups.
Refrigerate the cups for 1 hour so the cream layer firms slightly. Melt Cocoa butter (40 g) over low heat, add the reserved cream and Erythritol (10 g), then stir until the glaze is thick and smooth.
Spoon the white chocolate layer over the cream base. Chill the dessert for another 2 hours, until the top layer fully sets.
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