Healthy Floating Island

Hi everyone! I do hope you enjoyed yourself last night. I had a barbecue ~ It's officially 2014 now! I'm so excited for the new year! I plan to achieve more and make this year even better than the last. Thank you all for supporting me throughout 2013, it really means the world to me when you guys like and comment on my pictures, and even try my recipes out! Tag #healthiepanda if you do :) 

For the first breakfast for the year, I decided to have dessert. What's new? Haha. It's a French dessert called île flottante, œufs à la neige aka Floating Island. It consists of a poached meringue floating on crème anglaise (vanilla custard). The texture of the meringue is like marshmallow!

However I gave my my own twist to the custard by adding in some orange! Simplified the recipe by microwaving the meringue, inspired by sorted food. They're awesome so go check them out :) 

Oh and I know it's strange that I only use 1/2 an egg yolk, but if you use more it'll be way too eggy. Blech.

What you'll need 

Custard:

1/2 egg yolk

1/2 tbsp maple syrup

1/3 cup plain non fat no sugar yogurt

1/4 tsp vanilla extract

Juice from 1/4 orange

Meringue:

1 egg white

1/2 tbsp maple syrup 

Chopped walnuts (any nut is fine)

10g 85% dark chocolate 

How to

1. Put the egg white and a little squeeze of orange juice into a mixer.

2. Beat the custard ingredients together in a heat proof bowl. Boil some water in a sauce pan. Place the bowl over the mouth of the sauce pan. Cook for about 10min, stirring occasionally, until the mixture has thickened. 

3. Beat egg white until soft peaks. Add in maple syrup slowly while beating until you get stiff peaks. Pour 1/2 a cm of water into a dish/bowl. Scoop a mound of the meringue onto the water. Microwave on high for 30s. Now when you poke the meringue it should be firm.

4. Microwave chocolate for 30s or a little more until it melts. But make sure not to burn it. 

5. Pour custard on to a plate, top with meringue, chopped nuts, drizzle melted chocolate over and garnish with a sprig of some herb. 

Yum!

Orange Lemongrass Soufflé

So today I made lemongrass orange soufflés that are not only processed sugar free but are also dairy free. They are so scrummy and soft it's kinda like poking a marshmallow. I'm so happy I succeeded on my FIRST attempt!! It was so exciting watching the soufflés rise :-)

Check it out.

YES I ATE BOTH! But that's because together, they are only about 250 calories. If I ate one that would be a horribly pathetic breakfast. I also had one of my tahini cookies on the side and some mango. Gosh I'm eating all these dessert-y thingys for breakfast T_T I guess I have a sweet tooth. 

What You'll Need

1 tsp coconut oil to grease ramekins

1/2 tbsp minced lemon grass

1 tbsp any milk

1.5 tsp coconut oil

1 tsp coconut flour

1 tbsp fresh orange juice

1/2 teaspoon freshly grated orange zest

1 egg yolk

1 egg white

1 tbsp honey

How to

1. Brush the insides of 2 ramekins with coconut oil (1/2 tsp each). Keep in the fridge.

Preheat oven to 200 degrees C. 

2. Mix minced lemongrass with milk. Microwave 1min. Then microwave another 1min. Try to mash up the lemongrass with a fork. 

3. Stir coconut oil, coconut flour, orange zest, orange juice and egg yolks into mixture until smooth.

4. Whisk egg white until frothy. Slowly add 1/2 tbsp honey and whisk. Then add another 1/2 tbsp honey and keep beating until soft peaks form.

5. Remove ramekins from the fridge. Fold half the egg whites into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.

6. Bake until risen and browned, 16 minutes.