Crème Bavarois

The recipe makes 6 servings.

Ingredients:

2 scoops HLTH Code Vanilla
3 egg yolks
1 cup heavy cream, divided (240 ml)
½ cup unsweetened almond milk (120 ml)
2 Tbsp allulose sweetener
1 packet unflavored powdered gelatin (7 g)
2 Tbsp cold water (30 ml)
Pinch of salt
Optional, to garnish: sugar-free maraschino cherries

Instructions:

In a small bowl, sprinkle the gelatin over cold water, and let stand for 5 minutes until fully hydrated.

In a saucepan, combine half a cup of the cream and the almond milk and heat gently until warm but not boiling.

In a separate bowl, whisk the egg yolks with the sweetener and salt until slightly pale.

Slowly pour the warm cream mixture into the yolks while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C). Remove from the heat.

Stir in the bloomed gelatin until fully dissolved, and then whisk in the HLTH Code Vanilla until smooth.

Let the custard cool to room temperature, stirring occasionally.

Whip the remaining half a cup of heavy cream until soft peaks form.

Gently fold the whipped cream into the cooled custard until fully incorporated and light.

Pour the mixture into ramekins or molds. You can either use individual ramekins or a large mold.

Refrigerate for at least 4 hours until softly set.

Unmold or serve directly in ramekins, garnished with sugar-free maraschino cherries.

Nutritional breakdown per serving. Recipe makes 6 servings

245 Calories
12g Protein
19g Fat
2g Fiber
4g Total Carbs
2g NET Carbs