Osmanthus dream dessert

Top Layer: 

Osmanthus Jelly

 

460ml (2 cups) cold water

1/2 tsp. osmanthus flavoring

60ml (4 tbsp.) sugar-free syrup (OR 1/2 tsp. stevia + 3 tb water)

14g (2 packets, 5 tsp.) unflavored gelatin

osmanthus flowers (dried or fresh, for decoration)

Soak the gelatin in a small bowl with 100 ml of the water for 5 minutes.

Microwave the gelatin mixture for 10 seconds, then stir, and add another 10 seconds if not fully dissolved.

Mix the hot gelatin liquid with the other ingredients, then set aside (at room temperature) until ready to use.

 

 

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Middle Layer:

Vanilla Bean Panna Cotta

 

5x batch of low-carb vanilla bean panna cotta, freshly made, not yet chilled

 

 

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Bottom Layer:

Osmanthus White Chocolate Cremeux + Sponge Cake

 

1/2 batch of low-carb chocolate cremeux made with sugar-free white chocolate and 1/2 tsp. of osmanthus flavoring added.

1 batch of low-carb sponge cake

osmanthus cake syrup: 1/4 cup of erythritol dissolved in 1/2 cup of water + 1/8 tsp. salt + 1/4 tsp. osmanthus flavoring

 

 

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Servings: 10 large

Top compile the dessert:

 

1. Cut the sponge cake to fit into the bottom of you glasses or vessels of choice so that a small gap is left between the cake and the edge of the container.

2. Soak the cake with a small amount of cake syrup. Place in the freezer for 30 minutes or until frozen solid. (This prevents the cake from floating up to the top of the cremeux mixture later, ensuring smooth even layers.) 

3. Top each cake with an equally amount of the osmanthus cremeux. Place in the freezer to set up for 15-20 minutes.

4. Top the cremeux layer with an equally thick layer of panna cotta. Place back in the freezer to set up for 15-20 minutes.

5. Top the panna cotta layer with an equally thick layer of the osmanthus jelly, either mixing in the osmanthus flowers in now or waiting until it has set and placing the flowers on top. Let chill in the fridge for 1-3 hours before serving.

 

 

 

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols (like isomalt), as well as most of the carbs in coconut flour)

Keep in mind that this recipe makes 10 LARGE servings, so if the carb count or calories are too high for you, you can always make the individual servings smaller.

 

 

 

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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