Recipes (continued)
Reduced Fat Basic Vanilla | Makes approx |
1 litre (1000g) |
This recipe is 40% less fat than our original Basic Vanilla
1 cup (250ml) skim milk
2 cups (500ml) thickened light cream 18% milk fat
1 vanilla bean, seeds scraped*
5 egg yolks
½ cup (110g) caster sugar
1.Combine milk and cream in a saucepan. Split vanilla bean in half lengthways. Scrape out the seeds; add the pod and the seeds to the saucepan. Bring the mixture to simmering point over low heat.
2.Whisk egg yolks and sugar together for
3.Gradually whisk in hot milk mixture into yolk mixture until well combined.
4.Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
5.Transfer mixture to a bowl and remove vanilla pod. Allow to cool before placing in the fridge to chill for several hours.
6.Position the Automatic
7.Mixture will be ready once the paddle starts to rotate in the other direction, this will take about 25 minutes.
*Vanilla bean can be substituted with 2 teaspoons of vanilla essence
Nutritional information per 100g
787kj; 12.5g total fat; 7.4g sat fat; 4.7g protein; 15g carbohydrates; 15g sugars
Dairy & Egg Free | Makes approx |
Vanilla | 1 litre (810g) |
This recipe is also low in fat |
|
2 teaspoons gelatine
¼cup (60ml) apple juice
¼cup (90g) honey
2½ cups (625ml) Vanilla Soy milk or Rice milk
2 teaspoons vanilla essence
1.In a small bowl, sprinkle gelatine over apple juice. Stir until gelatine dissolves and softens.
2.Combine honey and milk in a saucepan. Bring the mixture to simmering point over low heat; stirring occasionally until honey dissolves.
3.Remove from heat and add the gelatine mixture & vanilla; mix well.
4.Refrigerate mixture until completely chilled.
5.Position the Automatic
6.Mixture will be ready once the paddle starts to rotate in the other direction.
Nutritional information per 100g
416kj; 2.5g total fat; 0.2g sat fat; 2.9g protein; 16g carbohydrates; 14g sugars
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