KETO TETTE DELLE MONACHE

To make the filling, sprinkle the gelatin in a small bowl filled with 1 tbsp of water and set aside.
In a medium saucepan, heat the heavy whipping cream and macadamia milk over a medium-high heat.
While it’s heating, place the egg yolks into a bowl together with the sweetener, vanilla and salt. Using a hand mixer, mix until frothy and well combined.
Once the cream mixture starts simmering and foam starts to form, remove from the heat. Use a ladle to gradually add the hot mixture into the egg mixture. Keep whisking constantly or the mixture will turn into scrambled eggs.
When the eggs have been tempered, place the mixture into the saucepan.
Whisk continuously and cook over a medium heat until it starts to thicken, about 2 minutes. Cook for another 3 to 4 minutes.
Remove from the heat and add the bloomed gelatin. Then stir in the butter.
Pour the mixture into a container and let it cool to room temperature.
Cover with a lid and refrigerate for at least 3 hours or overnight. You can make this one week ahead of time.

The filling is made up of 1/2 custard and 1/2 whipped cream so to start, place 1 cup heavy whipping cream into a large bowl. Add the allulose and use a hand mixer to whip until stiff peaks form.
Add the custard to the whipped cream and gently stir to combine. Taste and adjust sweetness to your liking.

Preheat the oven to 325 degrees F.
Place 12 large cupcake liners onto a large baking sheet. Use your hand to flatten the cupcake liners a bit to form a nice bowl to put the dough in.
Place the egg whites, allulose, gelatin, salt and dried egg whites into a large bowl and use a hand mixer and whip on high until stiff peaks form. Gently stir in the yolks if using. Place the mixture into a piping bag (or large Ziplock with a 1 inch hole cut in a corner). Pipe out the dough into shape like a Hershey's kiss (this dessert is known as a "Nun's Boob" which is why I am using a piping bag). Continue with the dough until you have 12 large Hershey kisses.
Place into the oven and bake for 15 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool before you fill them with the cream.

Place the cooled filling into a piping bag and fill each pastry with lots of filling.
Dust with powdered allulose and serve!