Bavarian cream

Illustration © S’Cuiz’In

Preparation : 20 minutes
Cooking : 15 minutes

Ingredients for 4 people

• 1 can of organic coconut milk of 400 mL
• 4 egg yolks
• 80 g of allulose
• 1 pinch of salt
• 2 tbsp. to s. thick fresh cow’s cream (Bernard Gaborit type)
• 1 tbsp. to c. liquid vanilla or better 1 vanilla pod sliced ​​in half lengthwise
• 3 sheets of organic food gelatin

Preparation

Cut the gelatin leaves into pieces and soak them for 10 minutes in a bowl of cold water.

Pour the coconut milk into a saucepan and bring to the boil with the vanilla, then turn off the heat.

Meanwhile, whisk the egg yolks with the allulose and salt to whiten the mixture. Add the boiling milk while mixing well.

Return to the saucepan and heat over low heat, stirring constantly. When the mixture thickens slightly, turn off the heat.

Drain the gelatin then add it to the hot mixture, stirring well. Add the crème fraîche and stir again.

Pour the final preparation into ramekins which you will place in the refrigerator, once the preparation has cooled.

Serve the next day.

Oxalate content per serving : 0.93 mg

Other desserts with vanilla:

• Vanilla flan

• Crispy nectarines

• Almond

• New York cheesecake