Ingredients:
For the curd:
- 50 g hulled millet
- 50 ml coconut cream
- 100 g water
- 40 g erythritol
- 1 bag of bourbon vanilla
- Peel of 1 untreated lemon
- 10 g Mill & Folks psyllium husk flour
For the chocolate glaze:
- 28 g free-from dark chocolate
- 10 g coconut oil
Preparation:
Wash the millet thoroughly under hot water. Mix it with all the ingredients of the curd (except for the psyllium husk flour) and cook under a lid on a low fire until soft in 15-20 minutes. Then cover completely and let it cool. When the curd has cooled down mix in the psyllium husk flour and shape it into 5 logs of the same size. Melt the chocolate with the coconut oil over steam and spread it over the curd logs.
