Season: Summer

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 […]

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 […]

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 […]

Cheesecake PREPARATION: Crush the biscuits into crumbs using a food processor. Add melted butter and quickly work this into a crumbly mixture. Spread in an oven dish with a diameter of 25 cm and a removable bottom and use a spoon to push the mixture to the bottom of the dish. Drain the pineapple. Spread […]

Citrus squares PREPARATION: Preheat oven to 190 °C. Lightly oil a 28 x 18cm Swiss roll tin and base line with greaseproof paper. Cream the spread and Hermesetas Granulated together until well blended. Sift the flour with the baking powder. Gradually beat in the eggs adding a little flour each time. Add the rest of […]

Lime Tart PREPARATION: Place flour, Hermesetas Granulated and butter in a bowl. Rub the flour and the fat rapidly between the tips of your fingers into flakes. Turn in the curd cheese and blend quickly into a dough. Set aside for 30 minutes. Butter a flan ring (26-28 cm in diameter). Roll out the dough […]

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!

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 […]

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 […]

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 […]