Protein Fluff-arama

[chocchillimango]

yeah, fantastic. we had some leftover SF chocolate cake so we sliced it into cubes an used the fluff as a dip

Fluff Fondue ... awesomesauce

 

[Shrek]

I still have some frozen cherries in the freezer. Cherry-choc fluff tmrw night coming up. Yay

 

[chocchillimango]

I've made cherry chocolate protein cupcakes, today a cherry chocolate pound cake for my family and tomorrow night I am also finishing off my frozen morellos for BLACK FOREST FLUFF ... yum, best thing at the end of a big carb day

 

[Shrek]

What do I need for Black Forrest fluff?

I have choc protein and plain, cherries and Lindt Dark choc. Anything else?

 

[chocchillimango]

What do I need for Black Forrest fluff?

I have choc protein and plain, cherries and Lindt Dark choc. Anything else?

it's just cherries, dark chocolate and the fluffy goodness takes the part of the cream that we don't have
I use raw cacao, frozen morellos and some melted dark chocolate.

like black forest cake...I'm obsessed by black forest cake.
I want to make black forest protein icecream next. watch this space....
ie choc protein icecream with morello cherry sauce ... sounds good yeah?

 

[Shrek]

Yum I have cacao too. Yay

Will post pic tmrw night

 

[chocchillimango]

Yum I have cacao too. Yay

Will post pic tmrw night

lol the battle of the Black Forest Fluff

I usually have the cacao and cherries in the fluff and the melted choc on top. maybe with a few extra cherries!

 

[Sydking]

cant seem to find any frozen pitted cherrys??

anyone..... Also the fluff dosne twork to well with soymilk

And i noticed a few reciped called for 1/4 cup of milk...I need minimum half a cup for anything to happen, If not its way to gritty nad powdery.

 

[chocchillimango]

cant seem to find any frozen pitted cherrys??

anyone..... Also the fluff dosne twork to well with soymilk

And i noticed a few reciped called for 1/4 cup of milk...I need minimum half a cup for anything to happen, If not its way to gritty nad powdery.

yeah soymilk isn't my pick either. I have found almond milk and coconut milk both work well though.

what powder are you using? that might be the culprit

I stocked up on frozen morellos earlier this year.
I have found some frozen sweet cherries in Coles recently though but maybe not at all stores.
If you can't find them, just get cherries preserved in water, drain them well and freeze them for a few hours before using them.
you can get those in Coles/Woolies in the preserved fruit section.

 

[Sydking]

yeah soymilk isn't my pick either. I have found almond milk and coconut milk both work well though.

what powder are you using? that might be the culprit

I stocked up on frozen morellos earlier this year.
I have found some frozen sweet cherries in Coles recently though but maybe not at all stores.
If you can't find them, just get cherries preserved in water, drain them well and freeze them for a few hours before using them.
you can get those in Coles/Woolies in the preserved fruit section.

im using the BN micular casien (spelling)

 

[chocchillimango]

im using the BN micular casien (spelling)

hmmm i think Groar/Shrek/whatshisname p) uses that one.
I use Pro Whey micellar casein and it works beautifully. almost too marshmallowy!

The BN one should be OK. If you need to use more milk, that's cool so long as it fluffs up.

don't forget you need to whisk it, not blend it to death. only blend until the fruit becomes smooth. That only takes seconds. The whisking takes longer.

 

[Shrek]

I have used that one. I really don't use too much milk and it seems to fluff nicely. I find using too much milk makes it more like a smoothy.

 

[Sydking]

yer first time i made it using a hand elecric beater, used half cup of milk, 1/4 cup o frozen berris and if fluffed up awsome.

Ive actaulyl got an electic whisk i will try aswell

 

[chocchillimango]

one rendition of Black Forest Fluff:

morello cherries and Michel Cluizel Los Ancones chocolate

cherries and a little chopped choc in the fluff. topped with cherry puree/sauce and more chopped choc.

 

[March83]

i'm using BN WPI natural flavour - how does this one rate on the scale of "whippiness"?

i made up a bowl last night with half a small avocado, 50mL almond milk, a teaspoon of splenda and a 30g protein (as above) and it was pretty damn good. only complaint was that my avo could have been a little riper... i see this becoming my new standard-issue "i really want to eat something but i don't know what" dessert - so much scope to experiment. thinking there's potential for a choc mousse with gelatin and cocoa, as the "cream" layer in a sponge cake or something, replacing the marscapone component of a tiramisu to knock the cals down a fair bit...

yum.

 

[Sydking]

could not get anything to fluff up last night, 4 diffrent batches and nothing but a sludge,

The only thing i did diffrent to the first time i got it to fluff was use 200g of frozen fruit, Mabey its the cold/ice that makes it fluff.

Casue last night sure as hell wasent working,

 

[March83]

i typically make mine with just WPI and almond milk and the ratios are critical when making small batches e.g. a single serve of 30g protein will make sludge with 60mL of milk and won't mix properly at 30mL (due to the low volume in the bowl) but at somewhere around 45-50mL you're on the money.

with a double serve (60g protein) it's much harder to stuff up.

wrt to the milk, less is more - you can always add, but never subtract and if you're counting macros/cals closely then thickening up with an extra 10g of protein may not be ideal.

 

[chocchillimango]

could not get anything to fluff up last night, 4 diffrent batches and nothing but a sludge,

The only thing i did diffrent to the first time i got it to fluff was use 200g of frozen fruit, Mabey its the cold/ice that makes it fluff.

Casue last night sure as hell wasent working,

Yep, the frozen fruit makes it more fluffy for sure as it helps to keep it thick. Sounds like you used too much liquid maybe?
Or the casein you used isn't the biz. Is it a new one you haven't used before? They are not all created equal.

unless you also blended the mix first for too long before whisking it?

with a double serve (60g protein) it's much harder to stuff up.
wrt to the milk, less is more - you can always add, but never subtract and if you're counting macros/cals closely then thickening up with an extra 10g of protein may not be ideal.

this is true, the right amount is crucial and you can definitely add but not take away.

 

[Shrek]

I've frozen a couple of bananas so it'll be a banana, choc, peanut butter fluff tonight

Mmmmmmm

 

[March83]

Sounds like you used too much liquid maybe?

this would be my guess too - i don't normally add the frozen fruit aggregate and mine typically whips up quite nicely just with the blender (no whisking).

also, as CCM suggested, you can over-blend it. if the mixture is clogging the mixers then you've probably gone past the sweet-spot.

such an involved science, this protein fluff business...