Rum specula with marshmallows
Attention, sweeteners, this sweetness combines the three delicious ingredients of a Christmas treat that are so fond of sweets: marshmallows, spicy speculation and chocolate 🙂
Rum specula with marshmallows is not only a hit on every Christmas table, but also an excellent sweet treat at any other time
This recipe is not suitable for the Low-Carb High-Quality (LCHQ) power system!
- 100 g ground almonds;
- 50 g butter;
- 25 g of erythritol;
- 15 g of flavored protein powder;
- 2 egg yolks;
- 1 tablespoon of lemon juice;
- 1 bottle of flavoring "Creamy Vanilla";
- 1/2 teaspoon ground cinnamon;
- 1/4 teaspoon baking soda;
- Cardamom on the tip of a knife;
- Ground stud on the tip of a knife;
- Nutmeg (mace) at the tip of a knife.
- 2 egg whites;
- 50 ml of water;
- the flesh of a single vanilla pod;
- 1 bag of ground gelatin;
- 40 g of xylitol (birch sugar).
For rum specula cubes:
- 50 g of hazelnut;
- 50 g of almond needles;
- 400 g dark chocolate with xylitol;
- 3 bottles of flavoring "Rum".
This amount of ingredients is enough to cook 20 speculative cookies with marshmallows
The nutritional value
Nutritional values are indicative and are indicated on 100 g of low-carb food.
|475||1988||9.2 g||41.8 g||12.2 g|
First make a speculation. Preheat the oven to 180 ° C (in convection mode). To erythritol dissolves better, grind it into powder. This can be done quite quickly with a regular coffee grinder.
Mix powder with protein powder, ground almonds, baking soda and spices.
Beat the egg yolks with softened butter, lemon juice and “Creamy Vanilla” flavoring. We, by the way, prefer to use Kerrygold brand butter because it is made from the milk of pasture cows. Then knead the dough from the egg-oil mass and a mixture of dry ingredients.
Since the speculation then breaks down into small pieces anyway, we do not need to make it out of dough. It is enough to just roll the dough on a sheet lined with baking paper.
Bake the dough for about 10-12 minutes and then leave to cool.
Now let's do the marshmallow. Pour water into a small saucepan and put the ground gelatin in it and leave for 10 minutes to swell. Then put the stove on medium heat and dissolve the gelatin in water. After it has dissolved, remove the pan from the stove and stir in the vanillin.
For marshmallows, you will also need to grind xylitol into powder. Then whisk the egg whites until stable white peaks are obtained. Mixer mix powder in the beaten egg mass. Then, while stirring, slowly pour gelatin into the egg mass.
Spread out the flat container with cling film and fill in the mass for marshmallows. Put in the fridge to cool.
If possible, take a rectangular container, for example, a baking dish, and vest it with cling film. Break the speculation into small pieces and fold into a container. Coarsely chop the hazelnuts and add it along with the almond needles to the speculation.
After the mass for marshmallows becomes solid, shake it out of the container and remove the film. Cut the mass into small cubes.
Now slowly melt the chocolate in a water bath, stirring it occasionally. Stir in the liquid chocolate flavor "Rum".
Take a form with speculation and nuts and pour chocolate on top. Decorate the mass with marshmallow pieces. Alternatively, you can add marshmallow to the mass. Put in the fridge so that the chocolate hardened.
Remove the mass from the mold and remove the cling film. Use a sharp knife to cut it into squares. Bon appetit 🙂