RECIPES Some great low carb recipes

QT Magazine - - WELCOME -

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.


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