GREAT BRITISH BAKE OFF CLEAN TREATS (WEEK 7 - DESSERTS)

Desserts are kinda my jam, can't you tell?

All I am going to say is, PRALINE BUTTERCREAM. Yep. OK, maybe I will say it one more time... PRALINE BUTTERCREAM. Heavenly, rich, nutty, divine, velvety...creamy... dreamy.... but you will find out for yourself!

MARJOLAINE

This recipe does take a while and requires a lot of steps but it is totally worth it in the end! If you can't make the entire thing then definitely give the praline recipe a go and the buttercream.

Yields 7-8 servings

INGREDIENTS

Meringue

• 3 egg whites, at room temp
• 1/2 tsp lemon juice
• 1/2 tsp cream of tartar
• 140g xylitol 
• 1 tsp vanilla essence
• 30g blanched hazelnuts, roasted
• 30g blanched almonds, roasted
• 15g cornflour  

Praline

• 1/3 cup coconut oil
• 1 cup agave
• Toffee flavour drops 
• 1 1/2 cups pecans, chopped
• 1/2 tsp salt
• 1/2 tsp baking soda

 Buttercream

• 1 cup coconut oil at room temp
• 1/2 cup butter softened
• 1 cup of sugar free icing sugar (recipe here)
• 2 scoops of vanilla protein (opt.)
• Coconut milk to thin
• 4 tbsp flaked roast almonds

Chocolate ganache

• 1 dark chocolate bar, melted
• 1 tin of coconut cream  (160ml)
• 1 scoop chocolate protein (opt.)
• 2 tbsp pistachios

METHOD

Pre-heat the oven to 180'C. Put the nuts in a food processor and pulse a few times until finely ground. Spread the nuts on a baking tray and roast for 10 minutes till golden brown. Transfer to a bowl with the cornflour and allow to cool.

While the nuts are roasting begin to make your meringue. Pour the egg whites into your electric mixer bowl or if using a hand mixer then a large mixing bowl along with squeezed lemon juice and cream of tartar. Mix for 2 minutes on a medium speed. When the egg whites become opaque and frothy increase the speed and slowly add the xylitol a spoonful at a time. Then add the vanilla. Continue to whisk till stiff peaks are formed. Gently fold the nuts and cornflour through the meringue using a spatula.

Line a swiss roll tin with parchment paper and spread the meringue mixture evenly. Bake for 2 hours then leave the meringue in the oven turned off to dry out (The longer left the better). 

Bring the coconut oil and agave to boil over a high heat in a medium sauce pan. Lower the temperature and keep on the stove till it reaches 170'C.  Take off the heat and stir through pecans, salt, baking soda and a few toffee drops to taste. Spread on parchment paper and freeze.

Put all the buttercream ingredients into your electric mixer's bowl or a large mixing bowl except the the flaked almonds and whisk on medium speed. Add coconut milk to reach a creamy yet still stiff consistency. Take around 4-5 thumb sizes chunks of your praline and pulse in a high speed blender till crushed. Whisk the praline into the buttercream. THEN GRAB A SPOON, SIT ON THE COACH AND ENJOY THE BUTTERCREAM... JUST KIDDING. But I would probably do that...

Melt the dark chocolate in the microwave for around a minute long depending on the strength of your microwave. Take it out in intervals and stir till fully melted. 

Cut the meringue into four slices. Top two with 1/2 the buttercream and two with the chocolate ganache. Stack on top of each other with a buttercream layer first, then a chocolate layer in the middle, another buttercream layer and  the last chocolate layer on top. Spread the rest of the buttercream on both of the long sides. Stick flaked almonds on the sides. Top the chocolate ganache layer with chopped pistachios.

PROTEIN CHOCOLATE + PEANUT BUTTER PRETZEL MOUSSE BROWNIE CAKE

In this recipe I used store bought protein brownies but if you can't buy them follow this recipe here to make your own quick chocolate mug cake - or enjoy the two mousses together without the brownie. 

Yields 4 servings

INGREDIENTS

• 3 egg whites
• 30g chocolate protein powder
• 1 tbsp cocoa powder
• Stevia/xyiltol to taste
• Canned coconut milk, refridgerated 
• 5 pretzels
• 2 tbsp peanut butter
• 1 tbsp maple syrup
• 1 scoop vanilla whey
• 2 protein brownies (Lenny and Larry's / My Protein)
• Peanut butter cups for topping (Quest Craves/ Reese's sugar free mini cups)

METHOD

Like the meringue method add the egg whites into your electric mixer's bowl or a large bowl for an electric hand whisker. Mix on medium speed till opaque then increase the speed. Stop whisking and gently fold in the protein powder, cocoa powder and sweetener. Refrigerate.

In a separate medium sized bowl empty the coconut cream (the top thick layer) from the coconut milk can without getting any liquid underneath.  Whisk till the mixture begins to thicken. Add protein powder, syrup and peanut butter and continue to whisk for another minute. Chop the pretzels up in a food processor and fold through the coconut mixture. 

In small cups press the protein brownies at the bottom, top with the peanut butter coconut mixture and then the chocolate mousse. Refridgerate for 2-3 hours before serving.