Season: Summer

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 […]

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 […]

Berry Trifle PREPARATION: Preheat the oven to 190ºC and line 6 patty tins with paper cake cases. Beat the margarine and the Hermesetas Granulated together. Add the egg with a little of the flour and mix. Sieve the rest of the flour and baking powder together and fold into the mixture. Divide between the cake […]

Berry Tart PREPARATION: Preheat oven to 200ºC. Break bread into small pieces. Place bread and hazelnuts on a baking sheet and roast for 10 minutes. In a food processor or electric cutter grind or chop coarsely. Transfer to a bowl, blend with cinnamon, Hermesetas Granulated and melted butter. Mix well. Butter a springform (26 – […]

Berry Pie on Ban dough base PREPARATION: For 1 oven pan about 34 x 40 cm. Pour warm (42°C) milk into dough bowl. Mix dry yeast, salt, cardamom and Hermesetas Granulated to milk. Leave couple of table spoonful of flour for dough mixing. Add half of the flours and stir the dough strongly. Add melted […]

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 […]