Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 chicken legs, boneless and skinless
1 tablespoon avocado oil
2 teaspoons granular erythritol
3 tablespoons water
1 cup Bleu d’ Auvergne, crumbled
2 gelatin sheets
3/4 cup double cream
Salt and cayenne pepper, to your liking
- Heat the oil in a frying pan over medium-high heat; fry the chicken for
about 10 minutes.
- Soak the gelatin sheets in cold water. Cook with the cream, erythritol,
water, and Bleu d’ Auvergne.
- Season with salt and pepper and let it simmer over the low heat,
stirring for about 3 minutes. Spoon the mixture into four ramekins.