Regime Type:
PKD (With Allowances), Without Eggs
Creamy Brain Bars
Introduction & Inspiration
When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures.
Straight from the freezer, they are an absolute delight—crisp, refreshing, and utterly satisfying. However, if you happen to leave them in the fridge, be prepared for a delightful transformation. They soften into a more yoghurt-like consistency, still retaining their deliciousness. It’s like having two delightful experiences in one—whether frozen or slightly softened, these treats are a true pleasure!
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less Than 30 minutes
Serving Size
19 Creamy Brain Bars
Main Ingredients:
100g Pig Brains - Poached
30g Honey
20g Brisket Flour (Coarse)
40g Tallow - soft
Salt to Taste
Recipe Instructions
Melt the tallow in a small pan.
Add the pig brains to a glass bowl, together with the honey and a pinch of salt.
Whisk both ingredients for several minutes until the texture of the mixture is nice and silky smooth.
Add in the melted tallow a little at a time and whisk well with the other ingredients.
Pour in the brisket flour and whisk again until all the meat is coated with the mixture.
Divide the mixture between 19 rectangular silicone moulds. Use a spatula to level off the tops of the bars.
Once the mixture is fully cool, place the mould tray in the freezer until the bars are set. Allow 2 - 3 hours +. To Note: You can also pop the bars in the fridge. They will soften and you can enjoy the transformation into a creamy brain yoghurt mix.
When you're ready to serve the bars, simply remove the mould from the freezer and place the creamy brain bars in small serving ramekins. Sprinkle the dessert with a little extra 'flour' if desired for decoration.
Enjoy!
Tips
Roast Beef Flour also works great in this recipe.
To serve, why not add a few extra sprinkles of flour over the bars.
Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition.
Check out my Brains - Poached, Brisket Flour and Roast Beef Flour recipes for instructions on how to make all of these.
You can also substitute pig brains with veal brains.
This recipe has a great PKD ratio.