anjuschka
Dukan Ancestor!!
Hi all, after Jo pointed me in this direction I made this at the weekend:
Confiture de lait trop bonne (sans lait concentré), recette Dukan - Recettes Dukan pour régime hyper protéiné du Dr Dukan
The result is - hmm - bit strange, but amazing flavour. Think strong Fudge spread/sauce.
The process is a bit convoluted so I've included pictures at the bottom.
Start with
Mix both milks into a smooth thick milk sauce. I only had 140gr so I used 11 tb. Place in jam jar and shut tightly. See pic 'One'
Place jam jar into pressure cooker, add water to come up as high as the milk in the jar. Close and bring to pressure and cook, for 1h.30min
When the time is up turn off the heat and leave to cool down by itself - this will take quite a while. Open. Now it is likely that some of the milk has escaped from the jar and made a big mess in the pressure cooker. As far as I can tell this is 'normal'. Possibly using a bigger jar / less paste may prevent this, not sure. I have an old aluminium cooker and it's discoloured now.
The stuff in the jar was firm and brown (Two). I had to lever it out in chunks (Three). It smelled like fudge, very very intense, and was dry and crumbly. Tasted like unsweetened fudge. I blitzed it (four) then added more skimmed milk and several spoonfuls of sweetener. Put it in a jar and now I can have it on bread or porridge, yum. (Six)
It's still a sort of grainy texture, but a bit more fluffy from blitzing it. Really the closest is Fudge, I have no idea what 'Confiture de lait' is like in a non-dukan version. To start with I was overwhelmed and could not have any more after making it (and tasting it several times) but now I have a bit every day and it's delicious!!
I do wonder if 1 1/2 hours is too long to cook.
Confiture de lait trop bonne (sans lait concentré), recette Dukan - Recettes Dukan pour régime hyper protéiné du Dr Dukan
The result is - hmm - bit strange, but amazing flavour. Think strong Fudge spread/sauce.
The process is a bit convoluted so I've included pictures at the bottom.
Start with
- 150 g dried skimmed milk (that is quite a lot!)
- 12 TB liquid skimmed milk
- (Sweetener is needed later)
Mix both milks into a smooth thick milk sauce. I only had 140gr so I used 11 tb. Place in jam jar and shut tightly. See pic 'One'
Place jam jar into pressure cooker, add water to come up as high as the milk in the jar. Close and bring to pressure and cook, for 1h.30min
When the time is up turn off the heat and leave to cool down by itself - this will take quite a while. Open. Now it is likely that some of the milk has escaped from the jar and made a big mess in the pressure cooker. As far as I can tell this is 'normal'. Possibly using a bigger jar / less paste may prevent this, not sure. I have an old aluminium cooker and it's discoloured now.
The stuff in the jar was firm and brown (Two). I had to lever it out in chunks (Three). It smelled like fudge, very very intense, and was dry and crumbly. Tasted like unsweetened fudge. I blitzed it (four) then added more skimmed milk and several spoonfuls of sweetener. Put it in a jar and now I can have it on bread or porridge, yum. (Six)
It's still a sort of grainy texture, but a bit more fluffy from blitzing it. Really the closest is Fudge, I have no idea what 'Confiture de lait' is like in a non-dukan version. To start with I was overwhelmed and could not have any more after making it (and tasting it several times) but now I have a bit every day and it's delicious!!
I do wonder if 1 1/2 hours is too long to cook.