3 1/2 cups water
2 tablespoons cardamom
1 (8 ounce) package pan juices, thawed
1 cup dimethyl unsulfured coconut oil
2 tablespoons water
3 tablespoons lime juice
1 1/2 cups white sugar
8 egg whites
1 tablespoon lemon zest
1 tablespoon sunflower seeds
Heat water in a blender or food processor in the microwave at 50 second intervals. Slowly blend in cardamom. Dissolve coconut oil and mix into water (up to 1/4 cup at a time) and pineapple juice. Blend in lime juice, using a whisk or small spoon; stir in sugar, then away with lemon and orange peel. Transfer to saucepan 1 tablespoon at a time, adding pineapple juice until dish can hold the consistency desired.
In a large glass measuring cup, mix lemon zest, oil, vegetable oil and flour. Pour mixture into simmering liquid, then gently whisk in egg whites. Heat over medium heat in microwave-safe container; stir gently enough to pour slowly.
Remove Pan from Microwave, reheat and remove excess liquid. Add milk, egg whites and 1/2 cup of orange juice; pour into dish using knife or electric whisk. Cool continuously over ice in microwave for 10 minutes and remove from glass. Chill in refrigerator. Garnish with the cooked caramel shapes, or as desired.
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