This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..
The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!
Apple sauce, unsweetened)
Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
1/2 cup almond meal
1 Tbsp butter
1 Tbsp sugar
In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!
12 egg yolks
¼ cup agave nectar or honey
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.
Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Crème Brulee! This is one of my all time favorite desserts. Chilled creamy custard is topped by a hard crunchy sugar crust. Serve with some fresh berries and garnish with mint. Yes – there are a lot of steps, but it’s SO worth it. I’ve made this three times now, and this recipe has not failed me yet!
4 cups chilled heavy cream
1/2 cup sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large egg yolks
8-12 tsps turbinado or demerara sugar (these are coarser sugars, but you can certainly use regular granulated sugar)
Set oven to 300 degrees and set a pot of water to boil over high heat.
Combine 2 cups of the cream, sugar and salt in saucepan
Add vanilla seeds including the pod and bring mixture to a boil over medium heat, stirring frequently to ensure sugar dissolves
Remove from heat and let steep for 15 minutes to infuse flavors
Place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4 or 5 oz ramekins on towel.
After vanilla has steeped, stir in remaining 2 cups cream to cool mixture.
Whisk egg yolks in a large bowl and whisk in about 1 cup of the cream mixture, repeat with cups of the cream mixture until all evenly combined
Strain through a fine mesh strainer into a pitcher or clean bowl (discard solids from strainer)
Pour or ladle mixture into ramekins
Now pour the boiling water into the dish holding the ramekins – taking care not to splash water into the ramekins and cream mixture – until water is about 2/3 of the way up the outside of ramekins
Bake about 30-35 until the centers of custards are just barely set – an instant read thermometer should register 170-175 degrees at this point
Transfer to a wire rack and cool at room temperature for 2 hours
Once cool, cover tightly with plastic wrap and refrigerate until cold, 4 hours or up to 4 days.
Uncover when ready to serve – remove any condensation that may have formed with a paper towel – and sprinkle each dish with 1 tsp sugar. Shake a little to distribute sugar evenly on top of custard.
Ignite torch and caramelize the sugar.
Ready to serve or return to refrigerator for no more than 45 minutes