Product: Granulated

Vitamin cocktail PREPARATION: Mix all the ingredients including Hermesetas Granulated, except the water and ice, with the hand blender. Add water and ice cubes, mix again briefly and pour into glasses. A delicious and refreshing drink!

Banana mousse PREPARATION: Peel and crush the bananas with a fork and add the lemon juice. Mix in the curd and Hermesetas Granulated. Whip the egg whites into stiff peaks and then fold into the mixture. Dissolve the gelatine by boiling a little water in a pan and then placing the lightly pressed gelatine leaves […]

Jam Biscuits PREPARATION: Quickly rub together flour, Vanilla, Hermesetas Granulated and margarine until the mixture resembles fine breadcrumbs. Gently knead the pastry, but only until the ingredients just cling together. Refrigerate for 1 hour. Roll out 3-4 mm thick. Cut out about 80 rounds with a plain or fluted cutter, and cut out the centres of […]

Apricot Souffle PREPARATION: Put the apricots and peeled orange rind into a pan with 450ml water and gently poach the fruit for 30 minutes until soft. Meanwhile put the gelatine into a small bowl, pour over the orange juice and leave to soak. When the fruit is soft add the soaked gelatine and stir until […]

Summer tart with Berries PREPARATION: Preheat oven to 175 °C. Grease and sprinkle a spring form pan (24 cm diameter). Separate the eggs. Beat the egg yolks with the milk that has been pre-sweetened with Hermesetas Granulated sweetener. Mix the white flour, potato starch and baking powder. Whip egg whites with an egg whisk. Alternately […]

Apricot and Redcurrant Pudding PREPARATION: For a ring tin or terrine mould, holding about 1 litre. Combine fresh and dried apricots with the orange juice, bring to the boil and simmer for about 10 minutes, until soft. Use a blender to purée the fruit, then pour back into the pan. Mix the agar-agar powder with […]

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 […]