Jam and Custard Rings
Ingredients
- 45g oat bran
- 15g natural fat free yogurt
- 1/4 teaspoon baking powder
- 2 tablespoons erythritol granulated
- Vanilla seeds
- Vanilla extract
- 1 egg
Filling
- 7g white chocolate buttons
- Lindahls kvarg white chocolate
- 2 teaspoons raspberry jam
- 1/2 tablespoon raspberry coulis
- Erythritol icing sugar for dusting
Preparation
Mix the oat bran, yogurt, baking powder, erythritol, vanilla seeds, vanilla extract, and egg to form a batter
Pour the batter into silicone donut moulds.
Bake at 160°C for 18 minutes.
Allow the baked rings to cool
Optionally, fill the base holes with white chocolate buttons.
Pipe the homemade creme patisserie made from kvarg white chocolate into the ring
Mix raspberry jam and raspberry coulis, then add the mixture to the holes.
Dust the rings with erythritol icing sugar.
