Product: Granulated

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 […]

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 […]

Vitamin cocktail PREPARATION: Mix all the ingredients including Hermesetas Granulated or Hermesetas Liquid, 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 […]

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 […]

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 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 add the flour […]

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 […]