Season: Summer

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 […]

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 cinna-mon, 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 […]

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. Separate the egg yolks. Whisk the milk with the yolks, adding one yolk at a time. Add the flour mixed with the […]

Lemon-strawberry pie PREPARATION: Mix Hermesetas Granulated, flour and chopped ice cold fat to crumb like mixture. Mix cold water in the dough. Spread the dough on pie pan (ø 26 cm) bottom and the edges. Put the pan in the fridge for 30 minutes. Mix carefully curd and sour cream, Hermesetas Granulated, egg yolks, lemon […]

Strawberry-Banana Ice Cream PREPARATION: Wash and hull the strawberries. In an elec- tric blender combine the strawberries, the banana, Hermesetas Granulated and the orange juice and purée. Mix in the yoghurt and transfer to the ice-cream maker. Freeze according to the machine directions.

Mini Raspberry Muffins PREPARATION: Line an 8-cup muffin tin with paper cases, or 12 mini Muffins.  Mix the egg with all the ingredients up to and including the Hermesetas Granulated. Carefully fold in the raspberries and divide the dough between the moulds. Bake in an oven preheated to 170°C for about 20 minutes. Leave to […]

Apple Tart PREPARATION: Preheat the oven to 190°C. Cream the fat, Hermesetas Granulated and egg yolk together and then gradually work in the flour adding the water, if necessary, to make a soft but not sticky dough. Use the pastry to line a shallow 23 cm flan tin. Chill until required. Peel, core and thinly […]

Chocolate ice cream with Raspberry cream PREPARATION: Delicious sugar-free ice cream with dark chocolate, served with a raspberry cream. Chocolate ice cream: Beat the egg yolks and Hermesetas Granulated until it becomes fluffy and becomes a white paste. Mix and stir in Philadelphia cheese into the mixture. Whisk the egg whites to a stiff foam. […]