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Sugar-free Ile flottante

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If you’re on a diet, you can still indulge in this delicious Ile Flottante as there’s no sugar in it.The secret is to add the sugar substitute at the end so it doesn’t get cooked at all, the result isjust like eating a sweet dessert.

 

 

For 8 :

 

  • 1 litre milk
  • 1 vanilla pod
  • 8 med eggs
  • 4tsp sweetener 
    in powder form

Sugar-free Ile flottante

 

 

 

 

 

 

  

Preparation time: 15 min.
Cooking time: 5 min. 
Resting time :: 60 min.

 

 

 


  • The custard :
    Heat the milk in a pan with the vanilla pod split lengthways. Turn off the heat as soon as it
    boils and leave to infuse for 5mins.
    In a large bowl beat the egg yolks till frothy.
    Remove the vanilla pod from the milk and immerse in a pan filled with 2 litres of water.
    Bring to the boil and simmer for 15mins.
    While the water is simmering, pour the warm milk little by little over the egg yolks, beat well
    and then return to the pan. Bring to the boil over a fast flame, beating all the time. As soon
    as the custard starts to thicken, lower the heat and replace your whisk with a spoon so you can
    feel the custard thickening. Remove from the heat after 2mins to prevent the egg yolks from
    becoming granular. The cooking temperature should not exceed 80°, at which temperature
    egg yolks cook.
    Pour the custard immediately into a large bowl placed in an iced bain-marie, stirring from
    time to time. When the custard is nearly cold add 4 tsp of sweetener, according to taste.
    Cover with clingfilm and refrigerate for at least 60mins.
  • Preparing the eggwhites :
    In a mixer, whisk the eggwhites with a pinch of salt, starting slowly and increasing the speed
    as soon as small bubbles form. Beat a further 5 – 10mins till firm.
    Remove the vanilla pod from the water and bring to the boil. Put a large heaped tablespoonof whisked egg white in the water and cook not more than 1min each side, removing from thewater with a slotted spoon. Take care not to overcook as they will go flat. Drain on a clean cloth.
  • To serve :
    Pour custard into individual glass bowls, and add one ile flottante per bowl, sprinkle with
    sweetener.

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See recipe of gâteau au chocolat sans sucre.

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Rose praline parfait

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This is an iced dessert rather than an ice-cream, delicately coloured and with a creamy texture thanks to the whipped cream used to make it.  As it doesn't make crystals, no need for an ice-cream maker.

 

 

For 6 :

 

  • 200g de rose pralines

 

  • 90g runny honey

 

  • 80g egg yolks (4 medium))
  • 270g whipping or double cream
  • 6 silicone moulds or 1 large one
  • 2 ou 3 pralines for decoration

Rose praline parfait

 

 

 

 

 

 

 

 

 

 

 

 

 
Best to make this recipe the day before and choose the freshest eggs you can find
 

  • One hour in advance, put the cream and a 75cl container to whip it in, in the fridge.
  • Crush the pralines by wrapping them in a tea-towel and then breaking them up as finely as possible with a hammer.  Set aside.
  • Pour the honey into a small pan and bring to the boil.  A foam will form ; continue boiling till the foam clears (at about 110°C).  Turn off the heat.  In a large bowl whisk the eggs at a slow speed, gradually incorporating the boiling honey.  Stop whisking when the mixture is pale yellow and forms ribbons (approx 5 mins).  Add the pralines with a spoon and mix well.  Set aside.
  • Remove the cream and container from the fridge.  Whip at a slow speed till the cream stiffens.
  • Bring the two mixtures together by adding a small amount of the whipped cream to the egg yolks with a spatula, then add the remaining cream and mix to a light and frothy consistency.
  • Turn the mixture into the silicone moulds.  If you don't have any of these, line the ones you're using with clingfilm for easier unmoulding.  Put in the freezer till the following day.
  • Turn out onto a serving-dish and decorate with pralines or rose petals.

 

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Tip :Add 8 drops of food colouring if you prefer a deeper colour.

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Crème caramel with coconut

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An original recipe from Marie-Anne, who knows how to tempt your tastebuds.

 

 

Serves 6 :

 

  • 1 tin of condensed milk
  • same quanty of skimmed milk 
  • 4 eggs separated
  • 62g coconut
  • 1 deep dish 
    or 6 ramekins

For the caramel:

  • 60g sugar
  • 30g water

 

Crème caramel with coconut

 

 

 

 

 

 

 

 

 

 

 

 

 

 


  • Make a light caramel in  a saucepan and pour it into the dish or ramekins.  Tip to ensure that the caramel covers the surface.  
  • For the creme: In a large bowl, mix the condensed milk and the skimmed milk and 4 egg yolks. 
  • Add the coconut.  
  • Whisk the egg whites until stiff peaks and fold them carefully into the mixture. 
  • Pour the mixture into the dish or moulds and cook for 40-45 minutes at 170° in a bain-marie.  
  • Remove from the oven, allow to cool before unmoulding. 
  • Bon appétit!

 

 

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Serve with a scoop of coconut ice cream or with custard. 

 

 

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Strawberry and white Chocolate Sundaes

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 An unctuous combination of white chocolate and whipped cream that’s irresistible.

 

 

For 4 :

 

  • 150g de strawberries
  • 125g white chocolate
  • 125g whipping cream
  • 4 tsp strawberry jam
  • 4 sprigs mint
  • 4 sundae glasses

 

Strawberry and white Chocolate Sundaes

 

 

 

 

 

 

 

 

 

 





 


  • Hull the strawberries and arrange them in the bottom of the sundae dishes.  If necessary cut into 2 or 3 pieces.
  • Pour the cream into a saucepan.  Heat gently.  As soon as it is hot add the white chocolate broken into pieces.   Take off the heat and leave to melt for 2 minutes. When the chocolate has melted, mix well.  Don’t worry if you see any lumps, they will disappear when you mix again.  Do not reheat.Pour the cream into a large cooled jug.  Leave to cool.
  • When the cream mixture is cool, beat for 3 minutes to a frothy consistency.  Take care not to beat for too long as this can cause the cocoa butter to form lumps.
  • Pour the cream mixture over the strawberries.
  • Place the sundae glasses in the fridge for 1 hour after covering them with cling film to prevent the chocolate from absorbing any odours in the fridge.
  • Decorate each one with a teaspoon of strawberry jam (without any bits of fruit) and a sprig of mint.

 

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Serve with extra whole fresh strawberries on the side.

According to the season, substitute raspberries for the strawberries. 

 

 

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Creme caramel with soya-milk and praline

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Amaze your friends with this excellent crème caramel and let them guess the mystery ingredient.

 

 

For 4:

Caramel:

  • 50g sugar
  • 30g water

Custard:

  • 1/2ltr soya-milk
    with vanilla
  • 80g caster sugar
  • 4 egg yolks
  • 20g praline
  • 4 drops bitter almond essence
  • 4 ramekin dishes

Creme caramel with soya-milk and praline

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


  • This recipe calls for praline powder made from walnuts, hazelnuts or almonds.  You can find it in the supermarket under ‘baking’.  Soya-milk can be found in the healthfood aisle or in a healthfood store.
  • To make the caramel:  Place the sugar and water in a small pan and heat till you obtain a Caramel.
  • Cover the base of the ramekin dishes with caramel and then sprinkle the praline powder on top.
  • Put the milk to heat in a pan over a low flame.
  • Set water to heat in a large pan or bain-marie.
  • Beat the egg yolks and sugar together, adding the 4 drops of bitter almond essence – this brings out the flavour of the praline.
  • When the milk is hot, pour  ½ over the eggs, beating all the time to prevent them curdling, then add the rest and mix well.
  • Turn the mixture into the ramekin dishes and place them in the bain-marie. Cook for 20 mins over a low heat.
  • The crèmes are cooked when the blade of a knife inserted comes out clean.


 

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