Product: Granulated

Cherry-chocolate soufflé PREPARATION: Measure flour, cacao powder, egg yolks and milk in the kettle. Heat the mixture with mild heat continuously stirring and let simmer slowly for couple of minutes. Cover the kettle with lid and cool down. Season the soufflé base with Hermesetas Granulated sweetener and stir until smooth. Share the cherries to soufflé […]

Apple Strudel PREPARATION: Preheat oven to 190°C. Mix the apples with the Hermesetas Granulated, cinnamon, almonds and raisins. Brush a sheet of pastry with some of the low fat spread, sprinkle over about 10 ml (2 tsp) of the fine crumbs then repeat with 3 more layers of pastry, low fat spread and crumbs, omitting […]

Chocolate fondant with chocolate mousse PREPARATION: Chocolate fondant: Melt chocolate and butter over a water bath. Whip Hermesetas Granulated and eggs white and fitted with sifted wheat flour. The two masses are reserved together and poured into muffin cups. Bake about 8 minutes at 180 degrees. Mousse: Melt the chocolate over a water bath. Stir […]

Apple, Lingonberry and Walnut Cake PREPARATION: Preheat the oven to 175°C. Butter and breadcrumb a round dish with a removable bottom, about 22cm in diameter. Mix the melted margarine and the Hermesetas Granulated sweetener. Separate the egg yolks. Whisk the milk with the yolks, adding one yolk at a time. Add the flour mixed with […]

Chocolate Balls PREPARATION: Mix all ingredients including Hermesetas Granlated, except desiccated coconut in a bowl. Stir and pulp together all ingredients. Form balls and roll them in desiccated coconut. Put the chocolate balls in a cold place before serving.

Pistachio & Blueberry Cookies PREPARATION: Preheat the oven to 190ºC. Line two baking sheets with greaseproof paper. In a bowl, beat the butter, Hermesetas Granulated and vanilla extract together until softened. Mix in the eggs, oats, flour, nuts and berries to form a stiff paste. Divide the mixture into 12, shape each into a cookie […]

Easter cookies PREPARATION: Preheat oven to 190°C. Beat the margarine and Hermesetas Granulated together until light and fluffy. Beat in almost all the egg, reserving a little to use later as glaze, with the lemon rind then add the flour, salt and bicarbonate of soda. Finally stir in currants and mixed peel and mix to […]

Mince Pies PREPARATION: Preheat oven to 190°C. Sieve flour for the pastry into a bowl add the low fat spread and lightly rub it in until evenly distributed. Stir through Hermesetas Granulated then bind the ingredients together with enough cold water to make a fairly stiff dough. Knead lightly on a floured working surface then […]

Peanut butter milkshake PREPARATION: Mix together the vanilla ice cream and the peanut butter, milk and Hermesetas Granulated. Finally, add the 500 ml of double cream. Whip up the other 500 ml of double cream and use it as a topping.

Cherries and light chocolate sauce PREPARATION: Mix cherries, Hermesetas Granulated Sweetener, wine and vanilla sugar in a bowl. Put the bowl in the fridge for couple of hours. Mix sauce ingredients: Hermesetas Granulated Sweetener, cocoa powder and wine. Whip cream to soft foam and mix with cocoa mixture. Divide the cherries with juice to the dessert […]