LCHF Currant Stracciatella Ice-Cream = LCHF stracciatella sladoled s ribizom
(Scroll down for recipe in English)
Ovaj jednostavni stracciatella sladoled s bobicama crvenog ribiza ne sadrži gluten, šećer ni umjetne arome, a za njegovu pripremu nije potreban čak niti aparat za sladoled (ali ako ga imate neće odmoći). Sve što vam treba je nekoliko sastojaka i malo strpljenja, a rezultat je sladoled fine arome vanilije s komadićima čokolade okusa identičnog onoj koja prekriva legendarnu Snjeguljicu i smrznutim bobicama koje će vas oduševiti sa svakim grizom ili lizom (ovisi koji ste tip jedača sladoleda).
Recept
za 8 osoba500 ml slatkog vrhnja
100 g svježeg ribiza
2 žl kakaa
4 žl otopljenog kokosovog ulja
prstohvat sjemenki vanilije
sladilo prirodne arome vanilije (ili ekstrakt vanilije i zaslađivač po želji)
Bobice ribiza odvojiti od stabljike. Pola zdrobiti vililicom u posudici, a pola ostaviti u bobičastom obliku. U dubljoj zdjeli istući vrhnje za šlag u čvrsti šlag te mu laganim miješanjem, kako bi ostao lagan i prozračan, polako dodati sve bobice ribiza, sjemenke vanilije i zasladiti po želji. Prebaciti sve u zdjelu za smrzavanje sladoleda, najbolje neku pliću, plastičnu. Smjesu za sladoled staviti u zamrzivač na minimalno 3 sata i svakih 20 minuta do pola sata promiješati vilicom. Ovaj je korak važan jer miješanje sprječava stvaranje velikih kristala leda što bi moglo rezultirati time da umjesto kremastog sladoleda na kraju imate veliki ledeni blok šlaga s okusom. Imajte na umu da ovaj sladoled ne sadrži jaja, šećer, glukozno-fruktozni sirup ni umjetne stabilizatore koji kupovni sladoled održavaju kremastim te je savršeno kremastu teksturu ovom metodom, bez aparata za sladoled, gotovo nemoguće postići.
Dok se smjesa za sladoled hladi, napraviti čokoladni preljev. Pomiješati kakao sa kokosovim uljem i zasladiti s nekoliko kapi zaslađivača i ekstraktom vanilije. Preljev dodati u smjesu sladoled kada se počne smrzavati, prilikom drugog ili trećeg miješanja. S obzirom na to da će se preljev u doticaju s ledenom smjesom početi odmah smrzavati, najbolje ga je dodavati u nekoliko navrata s brzim miješanjem.
Nakon zadnjeg miješanja ostaviti sladoled još minimalno sat vremena u zamrzivaču da se stisne. Izvaditi iz zamrzivača desetak minuta prije serviranja kako bi se lakše oblikovale kuglice. Servirati s dodatkom svježeg ribiza, čokoladnim preljevom ili s čim vam je već srcu drago.
U slast!
Kalorijska vrijednost:
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290 kcal
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Proteini:
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3 g
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Masti:
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30 g
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Ugljikohidrati (Šećeri):
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5 (1 g)
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Dijetalna vlakna:
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2 g
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Bogato vitaminom C, kalcijem i željezom.
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LCHF Currant Stracciatella Ice-Cream
A simple, yet delicious vanilla flavoured no-churn ice-cream with a pop of zingy sweet currant berries. Gluten-free, sugar-free and LCHF, with no added artificial flavours.
Recipe
serves 8
500 ml heavy cream
100 g fresh currant
2 sp cacao
4 sp coconut oil, melted
a pinch of vanilla seeds
vanilla flavored sweetener (or vanilla extract & sweetener of choice)
Crush half of the currant berries and leave other half intact. In a deep bowl whip the heavy cream until stiff peaks form. Slowly mixing, add all currant berries, vanilla seeds and sweeten to taste until barely combined. Transfer the mixture into a shallow freezing dish, preferably a plastic one. Freeze the mixture for at least 3 hours, mixing it with a fork every 20 minutes to half an hour. This step is essential because mixing prevents big ice crystals from forming, and makes the ice-cream creamier. Bare in mind that this is a no-churn, home made ice-cream containing no sugar, eggs, glucose-fructose syrup or artificial stabilizers which make store bought ice-cream creamy, and will not live up to perfectly creamy ice-cream expectations.
100 g fresh currant
2 sp cacao
4 sp coconut oil, melted
a pinch of vanilla seeds
vanilla flavored sweetener (or vanilla extract & sweetener of choice)
Crush half of the currant berries and leave other half intact. In a deep bowl whip the heavy cream until stiff peaks form. Slowly mixing, add all currant berries, vanilla seeds and sweeten to taste until barely combined. Transfer the mixture into a shallow freezing dish, preferably a plastic one. Freeze the mixture for at least 3 hours, mixing it with a fork every 20 minutes to half an hour. This step is essential because mixing prevents big ice crystals from forming, and makes the ice-cream creamier. Bare in mind that this is a no-churn, home made ice-cream containing no sugar, eggs, glucose-fructose syrup or artificial stabilizers which make store bought ice-cream creamy, and will not live up to perfectly creamy ice-cream expectations.
While the mixture cools, make the chocolate fudge which will form stracciatella chocolate chips. Mix cacao powder with coconut oil and add a few drops of vanilla extract and sweeten to taste. When mixing the ice-cream mixture for the second or third time, drizzle the fudge over it and mix thoroughly.
After the texture is satisfying and the ice-cream is frozen leave it in freezer for at least an hour to set. For easier scooping, take the ice-cream out of the freezer about 10 minutes before serving. Serve with extra fresh currant or/and chocolate fudge.
Enjoy!
Caloric value:
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290 kcal
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Proteins:
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3 g
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Fats:
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30 g
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Carbohydrates (Sugars):
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5 (1 g)
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Fiber:
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2 g
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High in vitamin C, calcium and iron.
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