Macadamia Cream with White Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g macadamia nuts
- 100 g chocolate, white
- 30 g suar, xylitol or erythritol
- 50 g coconut fat or cocoa butter
- 0.5 ½ vanilla pod (s), pulp it
- 1 pinch (s) salt if the nuts are not salted
Print Recipe
Pin Recipe Instructions
- If you have salted macadamia nuts, wash off the salt. Roast the dry nuts in the oven for about 15 minutes at 150 ° C. Let the nuts cool down.
- Put the nuts in a blender or multi-chopper and mix until you get a creamy purée. Do not let the nuts get too hot.
- Melt the coconut oil with the sugar, if necessary a pinch of salt and the vanilla pulp in a water bath. Make sure the sugar dissolves. When the mixture is liquid, reduce the heat a little and dissolve the chocolate in it. Do not let the chocolate get too hot, otherwise it will clump.
- Put the mixture into the mixer, mix again, pour into 2 small, clean glasses and let cool. Do not put in the refrigerator straight away, otherwise condensation will form.
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