8 servings

CARAMEL

150 gr allulose poder

50 ml water

MILLE FEUILLE

1.5 kg apples

juice of 2 lemons

2 tsp cinnamon powder

75 gr stevia powder or to taste

VANILLA SAUCE

500 ml almond milk

2 tsp vanilla essence or to taste

2 yolks

4 tbsp stevia powder or to taste

¼ tsp guar gum

Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 8-10 minutes. Pour into a long mold. Set aside.

Preheat the oven to 350º F.

Peel and slice the apples very thin using a mandolin. Place them in a bowl and add lemon juice, cinnamon, and stevia. Stir gently to incorporate.

Start placing the apples at the bottom of the pan. Press with your hands so that they get tightened. Cover with aluminum foil.

Place the mold inside a bigger dish or tray because it will leak. Place in oven for 30 minutes. Remove aluminum foil and bake 30 minutes.

Remove from oven and cool on a rack. Refrigerate.

For the sauce in a pot over medium heat add the milk and vanilla. Heat, taking care that it does not boil and stir with a wooden spoon. Remove from heat.

In a medium bowl, beat with the hand mixer, the yolks together with the stevia until well combined. Now add the hot milk in the form of a thread over the yolks and continue beating until the mixture is combined.

Now return this mixture to the pot and heat slowly over low heat for about 5 minutes. (do not boil because it curdle). Then remove from the heat and keep stirring for another minute. Add the guar gum and stir.

When serving peel off the edge with a knife and unmold on a plate. Cut slices and serve with vanilla sauce.

Per serving 90 gr app.

Cal 128.5          P: 1.6 F: 2.3 Cb: 28.1