RECIPES Some great low carb recipes
Yes, this involves gelatine, but don’t be scared – it’s just another culinary frontier to add to your ever-growing skill-set. Cut into 15g cubes, this makes a great low-carb treat. The different textures are the secret to these little bites.
◆ Makes about 20 pieces
◆ Prep time 20 minutes
◆ Setting time 1.5 hours
◆ Carb count 3.3 g (1 piece)
◆ Jug blender or hand blender, sieve, mixing bowls, scales, two pots, small plastic container, knife, chopping board, ovenproof dish, large plate, slice tray
◆ 15g (1 tbs) hazelnuts
◆ 15g (1 tbs) almonds
◆ 15g (1 tbs) macadamias
◆ 15g (1 tbs) shelled pistachios
◆ 50g (3–4) Coconut balls
◆ 180g dark chocolate (85%)
◆ 75ml (5 tbs) cream
◆ shredded or desiccated coconut, to garnish Berry puree jelly
◆ 200g (2 cups) mixed frozen berries
◆ 1 sheet gelatin
Make the berry puree by blitzing the frozen berries for 1 minute until loose and smooth. Pass through a sieve and weigh out 100g for the jelly, reserving the rest for adding to yoghurt or similar – it will last five days in the fridge.
Soften the gelatine in cold water, and gently heat the berry puree. When the gelatine is soft, remove it from the water and squeeze out the excess liquid.
Add the gelatine to the warmed puree and stir until dissolved. Pour the liquid jelly into the plastic container and set in the fridge. After 30 minutes, cut into small cubes.
Preheat oven to 180°C. Toast the nuts in the ovenproof dish for 5 minutes, stir and then toast for 2–3 minutes longer to cook evenly. Transfer the nuts to a large plate and set aside to cool.
Break the coconut balls up into chunks. With a large kitchen knife, finely chop 150g of the chocolate and place in a mixing bowl. Chop the remaining chocolate into chunks and set aside. Heat the cream until close to the boil, then whisk it through the finely chopped chocolate to form a ganache.
Assemble the slice by pouring the ganache into the slice tray, then arrange all the other ingredients on the soft ganache, pressing them in a little – the jelly cubes, the toasted nuts, the dark chocolate chunks and the coconut balls broken up into smaller chunks. Chill for 1 hour, then cut into pieces and keep in an airtight container in the fridge. Sprinkle some coconut over the slice before serving.