Stevia Recipes - Unold 48845 Instrucciones De Uso

Praliné Parfait
50 g sugar, 80 ml water, 2 egg yolk,
1 tsp vanilla sugar, 1 pinch of grated
orange peels, 75 g plain chocolate,
60 g nougat, 1 tblsp cocoa liqueur or
rum, 250 ml cream
Boil sugar with water, beat the egg
with the cooled sugar water, the va-

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
10 ripe kiwis, 20 g stevia, 4 TBSP
apple sauce, 500 ml apple juice, 4
egg whites 2 TBSP lemon juice
Peel the kiwis, cut them into pieces
and put them in a high bowl. Add ste-
via, apple sauce and apple juice. Pu-
ree 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
500 g sour cherries (from the jar,
drained), 2 TBSP lemon juice, 10 g
stevia, 500 ml apple juice, 2 envelo-
pes of gelatine that dissolves in cold
liquids
Pour all the ingredients into a high
bowl and puree with the hand mixer.
nilla sugar and the orange peels. Melt
chocolate and nougat and add to the
eggs, add liqueur or rum. Add the bea-
ten cream. Mix all ingredients and pre-
pare ice cream in the ice cream maker.
Pour into the ice cream maker and
freeze for approx. 40 minutes.
Iced tomato cream
(As an appetiser or intermediate course on
hot days)
250 ml tomato juice, 250 ml tomato
puree (finished product), 400 g sour
cream, 200 g sweet cream, 1 TBSP
salt, 4 pinches stevia, 4 TBSP lemon
juice, 1 TBSP finely chopped parsley,
1 TBSP chopped chives, 2 envelopes
of gelatine that dissolves in cold li-
quids, black pepper and Tobasco sau-
ce 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 (depen-
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