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Recipe by
A light, protein-rich pastry cream thickened with carob seed flour and with no added sugar. Served with pear, cinnamon and unsweetened cocoa, it’s ideal for an autumn breakfast or snack.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Pour the egg white and milk into a small saucepan. Add the vanilla sweetener and carob seed flour, whisking to dissolve any lumps.
Step 2 of 4: Cook over low heat, stirring continuously, until the cream thickens. This takes about 5–8 minutes; avoid letting it boil vigorously.
Step 3 of 4: Transfer the cream to a bowl and let it cool slightly. If you want it cold, cover it with cling film directly on the surface and place it in the refrigerator.
Step 4 of 4: Cut the pear into small pieces and flavor it with cinnamon. Arrange it over the cream and finish with the unsweetened cocoa before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving364 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 740 kJ177 kcal | 203 kJ49 kcal |
| Fat | 0.59 g | 0.16 g |
| of which saturated fatty acids | 0.28 g | 0.08 g |
| Carbohydrates | 21.89 g | 6.01 g |
| of which sugars | 21.76 g | 5.98 g |
| Fibre | 6.82 g | 1.87 g |
| Protein | 18.76 g | 5.15 g |
| Salt | 0.31 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
