Carnivore Creamy Vanilla Dessert
This Carnivore Creamy Vanilla Dessert is the epitome of simplicity and indulgence for those on a carnivore diet.
- Preparation Time: 10-15 minutes
- Chilling Time: 2-3 hours (to allow the dessert to set and flavors to meld)
- Total Duration: 2 hours and 15 minutes to 3 hours and 15 minutes
- Ingredients:
- 2 cups heavy cream (preferably grass-fed)
- 4 large egg yolks
- 1 tbsp pure vanilla extract
- 2-3 tbsp powdered gelatin (depending on desired firmness)
- 1-2 tbsp erythritol or monk fruit sweetener (optional for extra sweetness)
- Pinch of salt
Instructions:
- Prepare the Gelatin: Start by blooming the gelatin. In a small bowl, add 2-3 tablespoons of gelatin to 1/4 cup of cold water. Let it sit for 5-10 minutes until it becomes a thick, gel-like consistency.
- Heat the Cream: In a saucepan, pour in the heavy cream and heat it over medium-low heat. Stir occasionally to prevent it from sticking or burning. You want to heat the cream until it’s just about to simmer but not boiling.
- Mix in the Sweeteners: If you are using a sweetener, add it to the cream as it heats. Stir until the sweetener dissolves completely. Also, add a pinch of salt to balance the flavors.
- Temper the Egg Yolks: While the cream is heating, whisk the egg yolks in a separate bowl. Once the cream is heated, slowly pour a small amount into the egg yolks while whisking continuously. This process, called tempering, ensures that the egg yolks don’t scramble when mixed with the hot cream.
- Combine and Thicken: After tempering, pour the egg mixture back into the saucepan with the cream. Stir continuously over low heat until the mixture thickens slightly, enough to coat the back of a spoon. This should take about 5-7 minutes.
- Add Vanilla and Gelatin: Once thickened, remove the saucepan from the heat. Stir in the vanilla extract. Immediately add the bloomed gelatin to the hot mixture, stirring constantly until it dissolves completely.
- Strain (Optional): For an extra smooth texture, strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Pour and Chill: Pour the mixture into serving dishes or molds. Let it cool to room temperature before placing it in the refrigerator. Chill for at least 4 hours or until set. The dessert will firm up as it cools.
- Serve: Once set, the dessert is ready to serve. You can enjoy it as is, or garnish with a sprinkle of sea salt or a dollop of whipped cream made with more heavy cream.