I just ate the leftovers and I have to say it is incredibly more-ish. I dont think I will make it again for a while
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Okay I finally got around to it, and it's really pretty good! I'm not a huge avocado fan either but you can't even taste it. I was naughty & used sugar (planned to use Stevia but I remembered it doesn't really combine well with cocoa, at least in my experience). And my blender wouldn't blend it (could just be a dodgy blender) so I chucked it in a bowl & used my mixer instead, which worked fine. Used 4 avocados because they were small. It doesn't taste as creamy as most choccy mousses but that could easily be fixed by adding some cream.
Bubby crying, might have more thoughts later.
It actually tastes a bit like the chocolate icing my mom always made for cakes, very rich...
i made an icecream once from jamie oliver and it would be perfect for low carb in consisted of whipped cream, whipped egg whites and some crushed choclate, anyone now or got this recipe i just seen it on telly one night and went yum, made it the next day very rich and very delish but cant remember the recipe???????????????????//
god knows it was about in 2003 maybe 2003 im not sure it doesnt matter but it was pretty yummy
no luck finding this icecream I'm afraid in fact I never even found any actual ice cream recipe. Just ones where you use ready made ice cream such as his one using vanilla ice cream and maltesers. Other wise in the book Cook with Jamie which is a recent one he mentions how to make icecream out of a good custard but never gives a recipe, I assume you just use his custard recipes?
it was one with maltesers but it definetly was from scratch, as i thought i could do that, oh well, maybe i can just have a play from my memory and see what i come up with
jaffa low carb icecream
ok have had a play and this is what i have come up with and not bad even if i do say so my self,
ok 3 egg white whip till fluffy
4 tsp of splender and a pinch of cream of tartar
200ml cream whip till holds its peaks add
30 gm of shaved chocolate lindt 85% and a little (to your liking) orange essence
fold meringue carefully into the cream mixture freeze till set. wulla low carb really yummy icecream
play with the ingrediets and make up your own flavour
omg this is so yummy i might even eat it raw well you no not frozen, but no i will wait, but lick the bowl i have done lol
After making the Dark Choc and Strawberry Friands the other day I had 6 egg yolks left over and so I decided to make an egg custard from them and it turned out really yum
Low Carb Egg Custard
6 egg yolks
1 heaped teaspoon of vanilla paste
1/4 cup splenda
In a heavy base saucepan, gently heat cream up until just below boiling point and remove from heat, mix in vanilla.
In a heat proof mixing bowl whisk the yolks and splenda until dissolved and slowly add the cream until combined. Place back in saucepan and cook on low heat until the custard thickens and coats the back of a spoon. Remove from heat and viola!
Thought this sounded really nice for a summer desert.
Stained Glass Window Cake
1 sm pkg Sugar Free Jell-O: Red (Cherry, Strawberry, etc.)
1 sm pkg Sugar Free Jell-O: Orange
1 sm pkg Sugar Free Jell-O: Lime
1 sm pkg Sugar Free Jell-O: Lemon
2 cups heavy whipping cream
3 Packets Splenda
4 cups boiling water
1 1/2 cups cold water
Prepare the red, orange and lime Jell-O separately, disolving each in 1 cup boiling water and adding 1/2 cup cold water in each. Pour each flavor into separate pans (loaf pans or small square baking pans.) Chill until firm — about 3 hours. Meanwhile, whip the heavy cream with Splenda until you have stiff peaks. Cover and refrigerate.
After Jell-O squares are firm, prepare the lemon Jell-O with 1 Cup boiling water and let chill until slightly thickened (about 1 hour.) Remove red, orange and lime Jell-Os from refrigerator and using a butter knife, slice into approximate 1/2 inch cubes. Using a rubber spatula, loosen from pans into a large mixing bowl and set aside.
Carefully blend the lemon Jell-O with whipped cream in a large bowl. Fold the Jell-O cubes into this mixture and pour into a springform pan to chill overnight or until firm. To serve, carefully remove outer ring of springform pan and cut into slices.
Lots of prep-time, but an elegant dessert to serve company.
Makes 10-12 servings. Approximately 1 gram of carbohydrate per serving.*************************************
Lord, Grant me the Serenity to accept the things I cannot change,
Courage to change the things I can,
and the Wisdom to hide the bodies of the people I may have to kill because they p!$$ me off.
Luscious Little Lemon Puddings
Took this one from taste.com.au and just put splenda instead of sugar. It said serves 4 but my ramekins are small so it made 6 for me.
2/3 cup splenda
1/2 cup lemon juice
1tbs lemon zest
1/2 cup pouring cream
Preheat over 160deg. Prepare a water bath.
Whisk eggs and sugar/splenda until thick, then stir in juice and zest and gently whisk in the cream. Pour into 4 x 125ml ramekins (I had smaller ones as I mentioned so it made 6 of them for me) and bake in water bath for 20-25mins (mine were just under 20mins) or until just set. Remove puddings and cool then cover and refrigerate until needed.
Serve at room temp and dust with icing sugar if desired.
SO YUMMY! Nice little sweet snack for dessert.
I probably whisked it up too much and it was frothy on top so it went a bit funny in the oven with the froth so probably try not to make it too frothy.
My very dodgy calculations came out to be approx 2 carbs per serve based on my 6 smaller servings but you can adjust to your own servings. Sounded about right to me!!
Enjoy."Looking back..it never took that long"
Yum they sound similar to ones I was going to make when I made the lemon poppy seed biscuits, might be the same mag, had a whole bunch of lemony recipes.
Gen's Chocolate Mousse
I ended up doing a bit of a "bit of this bit of that" mouse yesterday and was really quite nice. I put in a tub of ricotta, about 1/2 cup xylitol, about 100mls cream (just what I had leftover) a block of 70% lindt with another bit slurp of cream (leftover of the other pure stuff I had) - technical names aren't they!! Put that in the microwave to melt for 1 1/2 mins. Then dissolved 2 sachets of gelatine and put that in the cream/choc mix. Blended the ricotta and cream in the kitchenaid and poured in the choc mix. Put them into muffin pans (for portion control for me but could be done in cheesecake pan too) and in the fridge to set. Didn't take long at all in the muffin pans. Came out like mouse and was so yummy. Actually I think I put the xylitol in the choc mix when it was warm after melting the chocolate in the microwave.