Servings: 8 glasses
Calories: 402kcal
Ingredients
Cookie crumble
- 2 oz butter
- ⅓ cup ground macadamia
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup erythritol
- ¼ teaspoon vanilla extract
- 1 dash salt
- ½ large egg white
- ½ tablespoon powdered erythritol
Egg cream
- 6 large egg yolks
- ½ cup heavy cream
- ¼ cup erythritol
- 1 tsp. butter
- 1 lemon rind
- 1 cinnamon stick
- ½ vanilla bean seeds
Mousse
- 5 large egg whites
- 2 tablespoon powdered erythritol
- 2 cups heavy whipping cream
- 2 teaspoon vanilla extract
- 3 tablespoon powdered erythritol
Instructions
Cookie crumble (can be made well in advance)
- Separate egg whites from the yolks. Measure out approximately ½ of an egg white (1 Fl. oz.) and keep it separately.
- Preheat the oven to 350 °F (175 °C). Line a baking pan with parchment paper. In a medium bowl, using an electric mixer, mix softened butter and erythritol. Add in vanilla extract and mix.
- Using an S-blade food processor, ground the macadamia nuts. Make sure you leave it roughly ground, not turning it into flour or even butter.
- Put the ground macadamia into a medium bowl. Sift together both flours and salt, adding them to the ground macadamia.
- Add the flour mixture and macadamia to the butter-erythritol mixture. Mix on low speed until the dough starts to come together.
- The dough now is probably crumbly and does not hold together very well, but do not worry. Shape it into a flat disk, wrap it in a plastic foil, and let it rest in the fridge for 30 minutes.
- Roll the dough on the baking pan ½ inch thick. It still acts crumbly at this point but will hold together once baked and cooled down. Try shaping a square. Cut out 12 or more rectangle-shaped cookies.
- Take half of the egg white, mix it lightly with ½ tbsp. powdered erythritol, and spread it over the cookies.
- Bake for 20 - 25 minutes. Make sure not to burn the cookies. Take them out of the oven and let them cool down completely. They will get firm when cooled. Once cooled, crush the cookies.
Egg cream
- In a medium bowl, beat egg yolks until frothy. In a saucepan over medium-high heat, mix heavy cream, erythritol, lemon rind and cinnamon stick. Note: I couldn't get an organic lemon on this occasion, so I mixed in some pre-bought organic lemon zest.Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the pan.
- Bring this mixture close to a boil, then slowly add it to the egg yolks, whisking the eggs constantly. Return the cream/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens.
- Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.
Mousse
- Using an electric mixer, beat the egg whites in a large, clean bowl until they form stiff peaks. Slowly add 2 tbsp. powdered erythritol and continue to beat until the mixture (now meringue) is very thick and glossy.
- In another large bowl, using an electric mixer beat the heavy whipping cream and vanilla. Gradually add 3 tbsp. of powdered erythritol and whip until you get very stiff peaks. Be careful not to whip the cream over or it will become butter.
- Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture. Chill this mousse until you’re ready to assemble.
Assembly
- Prepare 8 individual serving glasses or one large serving bowl. Add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream.
- Chill for at least 4-5 hours before serving. Overnight chilling in the fridge works best. Keep the Heavenly cream in there for a couple of days if needed. Enjoy!
Nutrition
Calories: 402kcal
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