Stevia Recipes - Unold 48879 Instrucciones De Uso

Boil sugar with water, beat the egg
with the cooled sugar water, the
vanilla sugar and the orange peels.
Melt chocolate and nougat and add to
the eggs, add liqueur or rum. Add the

STEVIA RECIPES

You can replace sugar with stevia. In this case always replace approx. 1/10 of
the specified sugar weight with stevia (for example, instead of 100 g of sugar,
use 10 g of stevia). We have provided several recipe suggestions for you here.
However please note that chocolate ice cream cannot be produced, because fat
and sugar come from the bar of chocolate. Likewise, vanilla ice cream cannot be
produced because in this case the sugar functions as an indispensable flavour
carrier.
Only use very fresh eggs. Consume the ice cream within one week. Consume
thawed ice cream immediately, do not refreeze it.
Kiwi ice cream
5 ripe kiwis, 10 g stevia, 2 TBSP apple
sauce, 250 ml apple juice, 2 egg
whites 1 TBSP lemon juice
Peel the kiwis, cut them into pieces
and put them in a high bowl. Add
stevia, apple sauce and apple juice.
Puree with the hand mixer. Beat egg
whites and lemon juice until creamy,
and blend with the kiwi mixture. Pour
into the ice cream maker and freeze
for approx. 40 minutes.
Sour cherry sorbet
250 g sour cherries (from the jar,
drained), 1 TBSP lemon juice, 5 g ste-
via, 250 ml apple juice, 1 envelopes of
gelatine that dissolves in cold liquids
Pour all the ingredients into a high
bowl and puree with the hand mixer.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
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beaten cream. Mix all ingredients and
prepare ice cream in the ice cream
maker.
Iced tomato cream
(As an appetiser or intermediate course on hot
days)
125 ml tomato juice, 125 ml tomato
puree (finished product), 200 g sour
cream, 100 g sweet cream, 1/2TBSP
salt, 2 pinches stevia, 2 TBSP lemon
juice, 1/2 TBSP finely chopped
parsley, 1/2 TBSP chopped chives,
1 envelopes of gelatine that dissolves
in cold liquids, black pepper and
Tobasco sauce to taste
Pour all the ingredients into a high bowl
and puree with the hand mixer. Pour
into the ice cream maker and freeze
for approx. 40 minutes. Tip: You can
also add between 1 TBSP and 2 TBSP
of balsamic vinegar (depending on the
prepared quantity) and finely chopped
basil leaves. In this case leave out the
Tabasco sauce, parsley and chives.
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