To back up my last post on fermenting foods I thought I’d give you a sweet treat to have afterwards. So without any further ado I give you…
6 egg yolks
540ml coconut milk (I use 2 x 270ml cans AYAM brand)
2 ½ small ripe banana
2 Tbs raw organic honey
!/4 tsp Upgraded Bulletproof Vanilla
1 Tbs Upgraded Bulletproof MCT oil
1 Tbs Extra Virgin coconut oil
In a jug blender, puree the banana, vanilla honey and coconut milk. Pour this into a saucepan and bring to scalding point.
Whisk this liquid onto the yolks in a large bowl. Place the bowl over a saucepan of gently simmering water and stir the mix continually, turning the bowl every 30 seconds.
After 10 minutes the mixture should be very hot and thick but not have scrambled egg through it. Take it off the heat and whisk in the 2 oils until thoroughly mixed. Allow to cool and churn in an ice-cream machine.
Alternatively leave in the bowl and place in the freezer. Take out every half hour and run a whisk through the mix to prevent ice crystals forming. Using this method you should let it freeze hard and take out 5-10 minutes before serving.
3 egg yolks
3 Tbs raw organic honey
280ml Coconut water (I use green drinking coconuts for this)
2 Tbs coconut flour
200g organic blueberries
Cream the egg yolks and honey until pale and creamy. Sift the coconut flour onto the yolks and mix thoroughly.
Bring the coconut water to the boil and whisk onto the yolk mix. Return to a clean saucepan, bring to the simmer and while stirring cook for 2 minutes. Remove from the heat and in a jug blender, puree with the blueberries. Set aside to cool.
Per 3tbs soufflé mix whisk 1 ½ egg whites stiff. Stir ½ the stiff whites into the mix then carefully fold in the remaining whites. Spoon into a ramekin and with a wet finger wipe around the inside of the ramekin to a depth of 1cm.
Place into a 190’c preheated oven and cook for about 10 minutes.
Serve with the ice-cream and some extra blueberries.