Coconut and Vanilla Pannacotta

Many of us associate pannacotta with intensely sweet desserts. This particular pannacotta, made in the LCHF way, derives its natural sweetness from coconut cream and vanilla bean.

This dessert is also fine if you follow a paleo/stone age diet, because the pannacotta is
dairy-free.

No sugar and no cream, and yet it still tastes like pannacotta—everyone who has tasted it
has declared it delicious.

Coconut Pannacotta with Vanilla Bean
• 2 packets coconut cream, 1 cup (250 ml) each
• 2 sheets of gelatin (or about 1½ teaspoons powdered gelatin)
• 1 vanilla bean

Coconut cream can usually be found with Thai foods at well-stocked grocery stores.
Otherwise, use the thick layer of cream at the top of canned coconut milk.

Soak the sheets of gelatin in a bowl of cold water for 5 minutes. If using gelatin powder,
follow the instructions on the packaging. Pour the coconut cream into a saucepan and let
it melt over low heat. Cut the vanilla bean in half and add it to the cream. Bring the cream
to a boil, and let it simmer over low heat for 5 minutes, stirring occasionally.

Remove the saucepan from the heat and remove the vanilla bean. Scrape out the vanilla
seeds and return them to the cream while whisking. Wring out the gelatin (if using sheets)
and add the gelatin to the warm coconut cream.

Let cool for a little while, stir thoroughly and pour the cream into glasses or dessert cups.
Chill in the refrigerator for 3–4 hours until it has gelled.

Serve with fresh berries.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Grilled Berry Dessert

I have the luxury of making delicious desserts with berries that I have picked myself. We are so fortunate in Sweden to have a law called the “right of commons,” which among
other things allows people to pick all kinds of edibles such berries, nuts, fruits, and
mushrooms that grow in the wild, as long as they’re not on the endangered species list. It’s
a benefit we’ve enjoyed and taken advantage of since way back in time. And not only do
we get to glean edibles outside or from our gardens, the exercise we take while harvesting
is free of charge, too.

This dessert is as easy to put together as can be, and yet its flavor is exquisite. A LCHF
lifestyle can accommodate berries in small amounts, as they aren’t as loaded with
carbohydrates like other fruit.

Warm Berries with Dark Chocolate and Cardamom Cream
Set out one piece of foil per guest measuring approximately 8 inches (20 cm) square, and
place 3⅓ fl. oz. (100 ml) fresh berries in the middle of each piece of foil. I used wild
raspberries, bilberries (blueberries), red currants, and sea buckthorn in my packets.

Place a few pieces of coarsely chopped dark chocolate (85–90% cacao) on top of the
berries, which will add smooth sweetness and intricate flavors when it melts down into the
fruit.

Fold the foil over the berries and pinch the ends to close the parcels. Place them on the
grate of the grill over cooling embers, and leave to heat up for about 2–3 minutes,
depending on how many embers are still left. The berries should reach no higher than
lukewarm temperature, and all the chocolate should melt.

Place the berry packets directly onto dessert plates, open them, and serve with a bowl of
crème fraîche seasoned with some ground cardamom and vanilla powder.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Ice Chocolate Truffles with Cloudberries

This truffle is a real treat to pair up with a cup of coffee after a grilled meal. It’s also a
genuine health food made from the darkest chocolate, cold-pressed coconut oil, egg yolks,
and cloudberries from a mountain swamp.

Even dark chocolate often contain lots of added sugar, so make sure that you opt for
varieties with the highest cacao content you can find.

Ice Chocolate Truffles with Cloudberries
• 3½ oz. (100 g) dark chocolate (85–90% cacao)
• 1⅓ fl. oz. (40 g) cold-pressed coconut oil
• 2 organic egg yolks
• 3⅓ fl. oz. (100 ml) cloudberries (or yellow raspberries)
• a pinch of crumbled salt flakes
• unsweetened cocoa powder

Break the chocolate into small pieces and melt it together with the coconut oil over low
heat. Meanwhile, whip the egg yolks until very thick with a handheld mixer.

Mash the cloudberries lightly and mix them in with the salt and the chocolate/coconut oil
mixture. Salt brings out the chocolate flavor even more, thereby making the truffles even
more delectable.

Stir some of the chocolate into the yolks and keep stirring until smooth. Then fold in the
remaining melted chocolate; the truffle mixture thus becomes nice and smooth. Fill small
confectionary paper cups with the chocolate, as you would for ordinary candy preparation.

You can also leave the truffle mix to sit for a few hours in the refrigerator until it thickens.
Use a melon baller or a teaspoon dipped in lukewarm water to make small balls. Place the
truffles on a platter and put them back in the refrigerator to chill again. Sift some cocoa
powder over the truffles through a tea strainer just before serving.

Store the truffles in the refrigerator or freezer, and remove them a little before they are to
be enjoyed. Sift some more cocoa powder over them at that point.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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