Sweet Saturday

I woke up this morning, and really fancied something sweet. So I decided to make low carb jelly and custard. This is so delicious, and although being sugar free, it tastes just as good as the normal jelly.

What you need for the jelly:

• 4 dl sugarfree soft drink (I use a Norwegian one, but you can get Weight Watchers low carb soft drink in grocery stores)
• 6-7 dl water
• 2 tbls Erythritol powder (sukrin melis)
• 1 packet gelantine (around 15 leaves)

Put all the gelantine leaves into a bowl of cold water.
Mix water and soft drink. Bring it to the boil and pour it into a bowl.
Squeeze out all excess water from the gelantine, and melt them in a bowl using about 0.5-1 dl boiling water. Mix until there's no lumps left.

Pour the gelantine in a thin line into the hot soft drink mix, strirring continiously to make sure there's no lumps. Put in the fridge for a few hours to set and cool.

 What you need for custard sauce:

• 3 dl single or whipping cream
• 1 dl water
• 3-4 egg yolks
• 2 tbls Truvia (sukrin)
• 1 vanilla pod (or vanilla extract)

Pour the cream and water into a pan and bring to the boil. Scrape the seeds out of the vanilla pod, and mix it into the cream. Add Truvia. Let it simmer for 4-5 minutes on low heat. Pull the pan off the hob and leave for 6-7-minutes. Seperate the egg yolks from the whites. Stir the egg yolks into the cream mix. Bring the pan back on to the hob, and stir continously until the custard thickens, this happens just before boiling point
NB! Do not let the mix boil! If it does, the egg yolks will coagulate and the custard will get lumpy. (Trust me, I have learnt from my mistakes) ;)

 

Pour into a bowl and put in the fridge to cool. If the custard becomes thicker than you like once it's cooled, just add some water.

Enjoy! :)

Tomorrow I am having a full carb day. In Norway we have something called Fastelavenssøndag once a year, and that day is tomorrow. It basically means we bake and eat buns with cream and jam. It is so tasty, I just can't resist it:) I will post my recipe tomorrow.

Solgunn X