PAO MI JE ŠEĆER

INGREDIENTS:

• 5 eggs
• sweetener as desired (4 tablespoons of powdered erythritol or 3 tablespoons of powdered xylitol)
• 70 g of finely ground almond flour
• baking powder
• a teaspoon of vanilla flavoring
• 3 tablespoons of olive oil

• 75 g of cleaned pistachios
• 50 g of white chocolate (sweetened with sweetener)
• 75 ml of milk
• 1 tablespoons of melted coconut oil
• sweetener as desired (2 tablespoons of powdered erythritol or 1 tablespoons of powdered xylitol)

• 400 g of mascarpone cheese
• 200 ml of whipping cream (from milk fat)
• sweetener as desired (80 g powdered erythritol or 60 g powdered xylitol)
• 6 tablespoons of pistachio spread
• if desired, two to three drops of green food coloring
• 1 teaspoon of vanilla flavoring

• 150 g of forest fruit
• sweetener as desired (50 g powdered erythritol, 40 g powdered xylitol)
• 25 ml of water (if you use frozen fruit, double if fresh)
• juice of half a squeezed lemon
• 2 sheets of gelatin

Preparation:

1. First separate the whites from the yolks. Beat the egg yolks together with the sweetener with a mixer until the mixture becomes lighter and foamier. Add vanilla and olive oil to the mixture and mix everything together. Gradually add the dry ingredients (almond flour and baking powder). Beat the remaining egg whites into stiff peaks and mix them by hand into the previously obtained mixture. The ingredients are suitable for a mold with a diameter of 18 cm. Baking time is 15 to 20 min, at 160˚ C.

2.For pistachio spread first immerse the cleaned pistachios in hot water and let them stand for about 20 minutes to remove the skin. In the meantime, melt the chocolate together with 30 ml of milk. Put pistachios, milk, coconut oil, sweetener and remaining milk in a blender. Blend for a few minutes and add the melted chocolate. Mix until desired thickness. The spread is immediately ready for consumption.

3.For pistachio cream first mix the mascarpone cheese together with the sweetener with a mixer. Then add pistachio spread, vanilla and mix everything together. At the end, add the prepared whipped cream to the resulting mixture and mix. If desired, you can add a few drops of green food coloring to give the cream a more intense color.

4.For a forest fruit dressing put all the ingredients except gelatine in a pot and cook over low heat, stirring occasionally. When the fruit softens and the mixture becomes thicker, the dressing is ready. It takes approximately 10 minutes. If desired, after cooking, you can chop everything with a stick mixer. In the end just add gelatine in.