80gErythritol(Or other alternative sugar. eg Stevia)
2tbspCorn flour
¼tspSalt
15gGelatin
450mLUnsweetened almond milk
2Egg yolks
50gProtein powder
1tspVanilla extra
2tbspUnsalted Butter
Equipment
Silicone Spatula
Instructions
Ingredient Overview
Bake the puff pastry sheets according to package directions until puffed and golden. Allow cooling.
2 Puff pastry
In a small bowl, whisk together the sweetener, cornstarch, protein powder and salt. Add it to a small saucepan and gently whisk in the almond milk until combined.
80 g Erythritol, 2 tbsp Corn flour, ¼ tsp Salt, 450 mL Unsweetened almond milk , 50 g Protein powder
Place the saucepan over medium heat and bring it to a boil. Continue to whisk and let it boil for 1-2 minutes, before reducing the heat to low.
Gently scoop out half a cup of the mixture and add it to a bowl with the whisked egg yolks. Whisk very well, until combined. Add the egg yolk mixture to the hot mixture in the saucepan. Simmer for another 3 minutes, before removing from the heat.
2 Egg yolks
Add the butter and the vanilla extract and gently whisk until combined.
2 tbsp Unsalted Butter, 1 tsp Vanilla extra
Put the gelatin in a small bowl and add enough cold water to just cover. Whisk into a paste with a fork.
15 g Gelatin
Microwave for around 20 seconds to melt. Cool slightly, then add to the filling mixture and beat until smooth.
Place one of the pastry sheets into a perfectly fitting (25x25cm) square baking tin or dish lined with cling wrap. Pour in the filling, then top with the second pastry sheet. Refrigerate for a few hours until set.
Once set, carefully remove it from the dish and serve.