Tag Archives: low fructan

Tangy Lime and Coconut Crumble Bars

Lime & Coconut Low Fodmap Bars_6107_wm_4x5

It can sometimes take a long time to come full circle on a promise.  Sometimes, it can take a full fifteen months before you make good and deliver … *whistles as she looks around aimlessly, avoiding eye contact with the computer screen*.  Remember those yummy Coconut & Lime Bars I posted in October 2011?  I mentioned then that I usually make two kinds. The kind I posted then and a more tangy version, where the lime is the star of the filling.  I kept meaning to post the tangy one … but … ummmm … *looks away again, whistling nervously*

So here I am, fifteen months have flown by, and we’re all of us a little older.  I’m still making lime and coconut bars from time to time, but am finally posting the recipe.    With a bit of luck on my side, I managed to get a few minutes to take some snapshots of said bars before they started to disappear.  Literally.  Two to three minutes :-/  They are popular in this household.  Which is rather flattering, I know, but it was also a little annoying today.   You see, I made them for me this time.  I have gone back to the beginning with a low FODMAP elimination diet as I have had some random flare ups and just wanted to know why.  Having an intolerance to fructose, fructans, and polyols is a harsh restriction on one’s diet (especially when one loves mangoes so much one uses the word in the name of her blog, right?).

Most of the time, I am happy to bake up a storm, knowing I can have a small amount and let others reap the benefit of my labours.  Today, I needed to bake a treat that I could enjoy, due to the frustration of having another food intol fail, despite adhering to strict elimination diet guidelines.  Well, I guess, I may just be reacting to something that others generally tolerate well.  Frustration is a good thing to work off in the kitchen and tomorrow is another day, so the upside of this story is that

WE HAVE LIME AND COCONUT CRUMBLE BARS!!!

These bars are very different to the standard sturdy citrus bar.  The crust is quite soft and thinner than your usual bar.  Much more like a soft pastry crust.  The filling is curd-like in texture and tangy with lime juice and zest.  You don’t have to top it all off with the coconut crumble but it adds another dimension and more texture to the bar, especially as the crust is so thin.  This is more a dessert than a snack bar … fabulous with a dollop of Greek yoghurt, crème fraîche, cream, or ice cream, or just on its own.

The coconut sugar gives the crumble and crust a lovely toffee-like flavour.  You don’t have to use coconut sugar.  If you prefer, this recipe works well with granulated white sugar for the crumble and crust, and icing sugar in the filling.  In truth, that is how this recipe began.  I just made the coconut sugar variation today … looking at the bars when cut, I was reminded of hazel eyes … all green and golden brown.

You can make the coconut crumble topping ahead of time.  Cover and refrigerate it until ready to use.

These bars are gluten-free and low FODMAP, except for anyone with a lactose intolerance, as butter is an ingredient of the crumble and crust layers.  I have suggested coconut butter as a substitute, or use whatever you love best in place of the butter.  They are also tree nut free.

I hope you enjoy these … despite the very very long wait!

Makes 12

Ingredients
Coconut Crumble
25 grams unsalted butter, softened*
15 grams coconut flour
25 grams granulated coconut sugar OR granulated white sugar

Crust
110 grams unsalted butter, softened*
75 grams granulated coconut sugar OR granulated white sugar
50 grams coconut flour
1/8 teaspoon salt

*If you are lactose intolerant, substitute coconut oil for the butter.  Make sure the coconut butter is solid at room temperature before using.

Lime Filling
235 grams whole eggs (about 5 x 50g in the shell)
125 grams icing sugar OR granulated coconut sugar
80 millilitres lime juice (about 4 limes)
4 grams lime zest, finely grated (from 4 limes)
30 grams coconut flour
green food colouring (optional)

Instructions
Coconut Crumble
Rub the butter into the flour until the mixture resembles coarse breadcrumbs.  Stir through the sugar until well combined.  If making ahead, cover and refrigerate until ready to use.

Crust
Line a 20cm square cake tin with silicone baking paper.  Use a shallow pan or one with removable sides for easier removal of the bars.  Set aside.

In the bowl of a mixer, beat together the butter and sugar until light and the sugar is dissolved.  Add the coconut flour and salt, and mix until it comes together.  Press the dough into the base of the prepared tin.  Dust your fingers with coconut flour as the dough is soft and slightly sticky.  The crust layer will be quite fine.  You could roll it out but I have found it easier to press into the tin as the dough does not roll out easily as it is quite soft.  Chill for 20 to 30 minutes and preheat the oven to 180℃.

Bake the crust for about 10 minutes, until golden.  Remove from the oven.

Lime Filling
In the bowl of a mixer, whisk together the eggs and sugar (whichever one you use) until light.  Add the lime juice and zest, and the coconut flour.  Whisk until smooth.  The filling is quite fluid.  If you wish to add a little food colouring, do so now.  I don’t add it, but it’s a matter of preference.

Pour the filling over the crust as soon as it comes out of the oven.

Sprinkle the coconut crumble over the top as evenly as possible.

Return to the oven and bake for a further 12 to 15 minutes, until the filling is set.  Remove from the oven and allow to cool in the tin.  You can cut the bars when cool but it is much easier to chill the bars before slicing.  Use a pallet knife to lift them gently off the base of the pan, as the crust is very soft.

Store in an airtight container, in the refrigerator, for up to five days.

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Lime & Coconut Low Fodmap Bars_6109_wm_1x1

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Cauliflower Protein Bread

Cauliflower Protein Bread_5936_wm_1x1

If you dislike cauliflower, I suggest you move right along … there is nothing for you in this post.  Don’t make this bread because you’ll be all “oh, I hate this bread.  I can taste cauliflower!”.    Well, yes, that’s kind of the point 😉  Perhaps scan through some past offerings on the blog and find another recipe you might like … because this post is all about cauliflower and its awesomeness as the basis for a healthy grain-free bread!  So, if you love your cauli, as do I, then read on … 🙂

Many of you know that there are some awesome cauliflower and cheese based pizza crust recipes on the interwebs.  There are also some related cauliflower bread recipes.  But here’s the thing.  I don’t like my bread to fall apart so I can’t slice it … and invariably, many of these do.  Because they’re mostly the pizza crust baked as a flat bread.  Taste great, but not very practical, unless you like to eat your bread with a spoon.  I do not.

So my challenge is, how do I make a cauliflower bread that is still mostly cauliflower and lovely and moist, and doesn’t rely on lots of added flour for structure and body.  My goal was to make a cauliflower bread that was low in both fat and carbs but high in protein and fibre and that allowed me to have my extra serve of vegetables in a different form.  I like variety.  I love protein breads.   It’s a gimme.

You don’t care about my craziness though … so here we go.   This bread is delicate, because it is like a serving of cauliflower in bread form.  When still warm, it’s lovely with a little butter melting into it.  Yum.  So much for the low-fat criteria … 😀  It’s obviously great with cheese and pickles, but also served alongside soup, or any meat or vegetarian based meal.

I have added a little Grana Padano (or you could use Parmigiano Reggiano) but please use the real thing.  There aren’t many things as horrible as faux Parmigiano cheese.   Alternatively, use a little really sharp cheddar or other hard cheese.   The subtle but sharp hint of the Parmigiano is great with cauliflower.  I’ve also added a little chilli to my bread.  Then again, I like to add chilli to almost everything.  Honestly, the possibilities are huge.  You can add some smoked or sweet paprika, finely chopped fresh herbs, or finely sliced olives … pretty much whatever you like.  Keep it simple though as too much clutter in your bread makes it difficult to slice and less versatile.  You will also tire of it very quickly.  Keep it simple.

A serving of two slices (based on twelve slices per loaf) will yield about 110kcals, 15.1g protein, a low 2.7g fat (1.4g sat), only 5.1g carbohydrates (2.7g sugars), and a whopping 4.2g of dietary fibre.  I dare you to hate those macros!

This bread is naturally gluten and tree nut free.  While it is not low FODMAP, if you do not have an issue with galactose or lactose, then it is OK for you too.  If you prefer to make it dairy free, or do not use protein powder, substitute the protein powder with extra coconut flour instead as indicated in the recipe.

It bakes up well as a loaf but you could also make this as mini loaves or muffins so you don’t have to slice them up.

Enjoy!

Cauliflower Protein Bread_5933_wm_1x1

Makes 1 x 21cm x 10cm loaf or 12 muffin-sized breads

Ingredients

  • 575 grams chopped cauliflower (about 1 medium cauliflower)
  • 25 grams coconut flour
  • 45 grams unflavoured micellar casein* (substitute whey or rice protein isolate or 30 grams coconut flour)
  • 25 grams Grana Padano or Reggiano cheese, grated
  • 1 teaspoon sea salt
  • 1 teaspoon bicarbonate of soda
  • 1 large egg (52 grams, shelled)
  • 198 grams liquid egg whites (about 6 large egg whites)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chilli, smoked paprika, roasted garlic, or some finely chopped fresh herbs (optional)

*You can omit the casein powder if you like and just add another 25 grams of coconut flour.

Directions
Preheat the oven to 200℃.

Line the loaf tin with non-stick silicone paper.  It pays to use a double thickness of paper for this.  Set aside.

Place the cauliflower in to the bowl of a food processor.  Pulse a few times, until chopped finely.  It will resemble cauliflower rice.   Add the remaining ingredients and pulse until smooth.  If you are adding chilli, paprika, garlic, or herbs, to the bread, add them with the other ingredients.  Adjust the seasoning, if desired.

Transfer to the prepared tin and smooth the top.  If you prefer to sprinkle some chilli or herbs on top, do it now.

Lower the oven temperature to 190℃ and bake the bread for 10 minutes.  Reduce the temperature to 180℃ and bake for a further 50 minutes, or until risen and golden and cooked through.

Remove from the oven and cool on a wire rack, in the tin.  When cool, carefully remove the bread, and serve.

Store, wrapped in foil in a freezer bag, in the refrigerator.   It will keep fresh for several days if stored this way.

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Macronutrient Profile

I have provided macros as per the recipe above.  If you substitute other ingredients, you will have to account for these changes.  Further, you will have to account for any extra ingredients you add to the bread, in terms of flavourings.

Cauliflower Protein Bread_macros

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Lemon Poppy Seed Proughnuts

I’m overdue with a recipe for a low-fat proughnut (aka protein doughnut) so here it is!  I should also have posted something wicked and sweet as I’m overdue for that too but hey, one thing at a time 🙂

There’s a very inspirational gal out there who loves the combination of lemon and poppy seed.  She’s made some amazing changes in her life in the last year or so, not least of which, is her own physical transformation.  She’s not finished yet but so far she’s inspired a considerable number of people with her determination, consistency, and joy de vivre, despite a number of setbacks and interruptions.  Including me.

Lemon and poppy seed generally imply wickedly sweet concoctions … cookies, pound cake, muffins, sugary buttery goodness.  It’s what makes lemon and poppy seed so fabulous in sweets.  The combination comes alive with butter and sugar as its canvas.  Well, sure, but I swear you can still have something healthy and enjoy that lemon poppy seed deliciousness.  Even in a doughnut.  So this is for Bella, because I know you don’t indulge in cake and sweet treats too often!

It’s also for the guys on AUSBB and for everyone on the Chocolate Chilli Mango Facebook page who responded with a resounding YES when I asked if you’d like a lemon and poppy seed recipe.  I promise I’ll post another lemon and poppy seed recipe with butter, sugar, and all that bad good stuff next week.  I have one I want to make in the next few days … ooh la la, c’est française 🙂

I originally made some low-fat proughnuts with pureed fruit but I just didn’t like them at all.  I know it’s because of my food intolerance as everything that makes me react seems to put me off a bit these days.  Which is just as well, I guess.  But I’m wanting to make mango proughnuts … of course … so watch this space :p

These doughnuts are very delicate and have a light and open texture.  They’re more cakey than the average baked doughnut.  They are low in fat so are best served warm from the oven or gently reheated in a microwave before serving, if you have leftovers.  Otherwise, they can seem dry once cold and stored.  They taste great on their own or served with a big dollop of yoghurt in the centre … or possibly some lemon and poppy seed casein pudding, or protein fluff, or ice cream.  For the win!

OK I sprinkled a little icing sugar over these, but that’s purely for artistic reasons.  Let’s face it, that’s as much artistry as you get in my photos so I think it’s defensible, yeah? 😀

Don’t have a doughnut pan?  Bake them in cupcake or muffin tins, or make a small loaf.  You will need to adjust the baking times, but just watch the carefully.

They are gluten-free if you choose your oats as such, and they are free of tree nuts and added sugars.  They are also suitable for anyone on a low fructose (fructan) diet.  Macros are sensational and you’ll find them below the recipe.

I hope you enjoy these!  They’re a great post workout treat.

My mother scoffed most of the first batch so I’m taking that as a bona fide endorsement.  🙂

Makes 6 – 8 large or 18 mini doughnuts

Ingredients
100 grams gluten-free oat flour (or regular oat flour)
40 grams unflavoured micellar casein (I used Professional Whey Micellar Casein or substitute rice protein)
90 grams granulated stevia blend sweetener preferred sweetener)
1 teaspoon gluten-free baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
10 grams (1 tablespoon) poppy seeds
1 large egg
125 grams 0% thick Greek yoghurt (I used Chobani Plain 0%)
65 millilitres non-fat milk (or non-dairy milk)
15 millilitres (1 tablespoon) macadamia nut oil
1 medium lemon, zested and juiced

Directions
Preheat the oven to 180℃.

Grease the doughnut molds, place them on a tray, and set aside.  I simply use a light olive oil spray as my molds are not of the non-stick variety.

Measure out the dry ingredients and place in a large mixing bowl.  In a smaller bowl, combine the wet ingredients from the egg through to the zest and juice of the lemon. Whisk the wet ingredients together with a whisk or a fork.  Add the wet mixture to the dry mixture and beat on low to medium speed until the batter is smooth.

I find it easiest to pipe the mixture into the molds.  To do this, fill a disposable piping bag with the doughnut batter and snip the end to allow a reasonably large opening, and pipe the mixture evenly between each mold.  Alternatively, spoon the mixture carefully into each mold with a spoon.

Bake for about 12 to 15 minutes until gold and cooked through.  Take care to not over bake them.  They will deflate slightly when you remove them from the oven but don’t worry!  They are quite delicate in texture.

Let them cool slightly before serving.  These are best eaten, served warm from the oven.  If storing leftovers, keep them in an airtight container in the refrigerator.  Warm through for 10 seconds or so in a microwave before serving.

Top with a protein frosting of your choice or enjoy plain or with some almond butter!

Check out the light, open texture 🙂

Macronutrient Profile
I’ve included macros as per the ingredients used in the recipe above.  As usual, if you deviate from the recipe, you will need to account for some variation in macros.

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Filed under All Recipe Posts, Protein, Protein Doughnuts, Special Diet

Passionfruit Cream Sponge

There is something about springtime and the Royal Melbourne Show that makes one think of tradition, the country, and dang it, the mighty CWA.

Huh? What say you? 

The CWA, dear long-distance readers, is the Country Women’s Association of Victoria.  A wonderful bunch of ladies with a long and rather distinguished history and a long-standing connection with our Royal Show.  Each year they take on the task of catering for thousands of hungry Show goers at the CWA Tearooms throughout the day.  They use the proceeds to fund a range of community causes throughout regional Victoria during each year.  Superhero gals.

These ladies have a reputation for baking that is legendary.  When they hold baking competitions, their standards are exacting and their judging is stern but fair.  Their focus on traditional cakes and baked goods makes this baker glad that nostalgic favourites are not so easily lost or forgotten as our palates develop sophisticated tastes.

So it got me thinking about sponge cake.  A classic light, airy sponge filled with passionfruit cream.  Very Australian.  Very traditional.  I hope the CWA ladies would approve.  Just don’t let them near my efforts with their measuring tape or I fear disqualification before the first bite!

This cake has an incredible lightness.  The sponge is so airy, mainly because the eggs and sugar are whisked to an almost meringue-like consistency, but also because it includes cornflour.  I’d highly recommend using cornflour when making a sponge as the result is very much worth it.

The passionfruit cream is also very light and the passionfruit flavour is tangy and sweet, without being sickly.  This cream makes a lovely dessert on its own, served with fresh fruit or delicate biscuits.

This cake is gluten and nut free so is suitable for anyone with gluten intolerance or nut allergies.  It makes a lovely change from the usual gluten-free cakes that tend to be nut based or heavier in texture.

If you love passionfruit, you will love this cake.  At least, I hope you will.

Kettle on, check.  Cut a slice, check.  Kick back and enjoy.  Blue ribbon time at the Show …

Serves: 8 – 10

Ingredients
Passionfruit Cream
3 egg yolks
65 grams sugar
24 grams cornflour
200 grams pure cream (35% fat)
180 grams whole milk
3 passionfruit, pulped
100 grams pure cream, extra
Sponge
4 eggs
120 grams sugar
120 grams cornflour
a pinch of salt

Instructions
Passionfruit Cream
Place the egg yolks, sugar, and cornflour into a bowl and whisk until smooth and light.

In a saucepan, combine the cream and milk and stir gently with a whisk.  Heat gently until the cream just starts to bubble around the edges.  Remove and pour in a thin stream over the egg yolks, whisking slowly.  This will make sure you don’t end up with scrambled eggs :).  Whisk the mixture well and return to the saucepan.

Place the pastry cream mixture on a low heat and stir slowly as it cooks with a whisk to make sure it remains smooth and free of lumps as it thickens.  When the mixture has thickened, remove from the heat and pour into a clean bowl.  Cool and then stir in the passionfruit pulp.  There is no need to strain the pulp but you can if you like.  I don’t as I love the little black passionfruit seeds speckled throughout the cream.  Cover and keep refrigerated until ready to assemble the cake.

Just before assembling the cake, add the extra cream to the passionfruit pastry cream and whisk until smooth, light and thickened to a dollop-spreading consistency.

Sponge
Preheat the oven to 180℃.  Grease and line a 23 cm round or 20 cm square cake tin.  This time, I used a square tin with a removable bottom, but this is not necessary.  Set aside.

Place the eggs and sugar in the bowl of a heavy-duty mixer, with the whisk attachment.  Whisk on medium speed until very light and tripled in volume.  The egg mixture should have the consistency of a thick cream and ribbon very slowly when the whisk attachment is lifted.

Sift together the cornflour and salt.  Sprinkle evenly over the egg mixture and fold very gently, taking care to avoid deflating the batter.  Pour the batter into the prepared cake tin.   Bake for about 30 mins or until risen and light golden.  A skewer inserted into the centre will come out clean.  Alternatively, if you press gently on the surface of the cake with your finger, it will spring back.

Remove from the oven and allow to cool completely, in the tin, on a wire rack.  Once cool, gently remove from the tin and slice horizontally into 3 equal layers.  I use a serrated knife to do this as it cuts through the sponge without dragging the crumb.

Assembly
Place one sponge layer on a serving platter.  Spread with half the passionfruit cream mixture, making sure you spread the cream all the way to the edges and evenly across the layer.  Place the second layer of sponge on top and gently press down.  Cover with the remaining passionfruit cream and cover with the top layer of sponge.

Cover and refrigerate for a few hours or overnight before serving.

Serve lightly dusted with icing sugar.  I reserved a little of the passionfruit cream instead and spread that in the centre of the top of the cake.  I then added a few plain dark chocolate squares … oh sue me, it’s hard for me not to add some gratuitous chocolate to just about anything, isn’t it?? 😀

This is so great for afternoon tea.  Probably a nice light dessert too.  It will keep for several days, covered, in the refrigerator.

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Filed under All Recipe Posts, Cakes, Fruit, Special Diet

Gianduja Ice Cream

Gianduja. 

It’s so quintessentially Italian, it’s almost a national flavour emblem.  It would be tantamount to treason for an Italian to dislike the heady combination of chocolate and hazelnuts.  Consider the place that Nutella‡ has in the Italian national psyche …

The origin of the name comes from a character in Italy’s Commedia dell’ Arte, Gianduja, a cheerful character who loves to eat, drink and be merry.  He is an official symbol of Torino, in the northern region of Piemonte.  It is here where some of the world’s most flavourful hazelnuts are grown.  It is also the home of Ferrero’s Nutella, and Caffarel, the company whose signature chocolate is the Gianduotto, a smooth, sweet hazelnut and milk chocolate in the shape of an upturned boat.

Even further south, the allure of this combination has taken hold and is firmly part of tradition.  Think of Baci chocolates from Perugia, with a whole hazelnut encased in a hazelnut praline centre, coated in smooth dark chocolate … each one with its own romantic message attached.  Swoon.

Certainly, no great gelateria, anywhere in Italy, would be caught out without its own version of a gianduja or Bacio gelato on offer.  Generally these are richer ice-creams based on hazelnut paste.  I want to say WOW.  Because a great gianduja ice cream is seriously WOW.  Gianduja is special.  WOW.

So here is my version.  Or, at least, one of my versions, of a gianduja ice cream.  As usual, this is a churn free zone as I don’t have the space for a gelato machine at home, nor the inclination to clean it every time I use it.  So, this ice-cream is one of my semifreddo-style gelati.  The texture is very rich and smooth as it should be … it doesn’t set hard when frozen but it’s not frothy and light like a soft-serve either.  Gianduja is serious business in the gelato department.

You can set aside a portion of the hazelnuts after toasting them, if you want to add them to the ice cream (chopped) for added texture.  If doing that, I usually reserve about 25 – 30 grams, chop them, and add them to the cream with the chocolate hazelnut paste.  Eccò!  Bacio ice-cream!  I have not done that here, as I made it for my father this time, and he prefers it without the chopped hazelnut pieces.  Go figure.

I hope you enjoy this ice-cream.  It’s wonderful on its own, served scooped in a bowl, or atop a waffle cone.

Served with delicate hazelnut biscotti and a glass of Frangelico liqueur, it makes a sophisticated and decadent dessert.

Simple but very very cool.

‡I don’t want to rant about Nutella but one has to acknowledge that it is no longer the wonderful spread that it used to be.  We all know why.  No point getting on a soapbox about it here 😦  The recipe has changed dramatically over the years, which is unfortunate, as it is now a much more sickly sweet chocolate spread with some rather dubious ingredients.  Rather unfair to children today, in my humble opinion, as the original was a sublime experience.  It was divine.  I think most people over the age of 30 or 4o probably love Nutella for the sweet memories of childhood it invokes.  I certainly do.   *stares dreamily into the distance*

These days, it’s a great idea to make your own and capture that wonderful flavour again.  It’s also easy.

 

Serves 6

Ingredients
110 grams hazelnuts
25 grams sugar
100 grams couverture at a minimum 70% cacao*
125 grams sugar
50 millilitres water
3 egg yolks
2 egg whites
500 millilitres double/heavy cream, chilled
*I used Valrhona’s Coeur de Guanaja for this recipe.  It’s a very technical couverture that has a much lower cacao butter content than usual.  It has a minimum of 80% cacao mass and 34% cacao butter.  Most couvertures have a cacao butter content around 50% or so.  It’s wonderful for making creams, ice-creams, and mousses and anything where you want intense chocolate flavour but wish to keep a creamier consistency.   There is no need to use this chocolate – any good quality couverture will be fabulous.

Instructions
Toast the hazelnuts in a 180℃ oven for about 6 – 8 minutes.  You will smell the lovely toasty aroma, but do keep an eye on them so they don’t over-roast and burn.  Remove and place on paper towels or a tea towel and use to rub off as much of the skins as possible.  Let the hazelnuts cool, and then place in a food processor or nut grinder with the 25 grams of sugar.  Grind until the nuts and sugar form a paste.  This will take some time.  Make sure to scrape down the bowl now and then so that the nuts are evenly ground.  It’s OK if a few nut pieces remain.  Set aside.

Chop or grate the couverture and place in a bowl.  Melt the couverture in a microwave or over a pan of hot water until melted and smooth.  Remove from the heat and add the hazelnut paste.  I use a whisk to gently swirl the nut paste into the melted chocolate.  You will get a lovely chocolate hazelnut creamy paste … oh, hang on, that’s very NUTELLA  😀

Combine the sugar and water in a saucepan over a low-medium heat.  Let the sugar dissolve and bring to the boil.  Do not stir.  Place the egg whites in a bowl nearby.  Have the egg yolks ready in a separate bowl.

When the syrup has begun to boil watch it carefully.  Insert the candy thermometer in the syrup and wait until it reaches 115℃.  As you do this, beat the egg whites until they reach soft peak stage only.  When the syrup is ready, pour half of it in a thin and steady stream into the egg whites, as you continue to beat them on high-speed.  Set the remaining syrup aside, off the heat for now.  Continue beating the egg whites until they are glossy.  Set the meringue aside.

Return the syrup to the heat if required, just to melt it a little (it may start to set if it cools too quickly).  Beat the egg yolks.  Pour the remaining syrup into the egg yolks in a thin steady stream as you beat them on high-speed.  Continue beating until the egg yolk mixture is light and tripled in volume.

Make sure the cream is chilled.  Place the heavy cream in a large bowl.  Using a hand-held whisk, gently whisk until  thickened slightly. Gently fold the chocolate hazelnut paste into the cream, using the whisk.

Gently fold the egg yolk mixture into the cream.  While you can be a little heavy-handed, you still want to keep the lightness of all that air we’ve beaten into the eggs.  Finally, gently fold in the meringue until no streaks remain.

Place into an airtight container and freeze until ready to serve.

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