Stevia Recipes - Unold Profi Plus Notice D'utilisation

DE
Praliné Parfait
100 g sugar, 125 ml water, 3 egg yolk, 1 tsp vanilla sugar, 2 pinch of grated or-
EN
ange peels, 125 g plain chocolate, 100 g nougat, 3 tblsp cocoa liqueur or rum,
415 ml cream
FR
Boil sugar with water, beat the egg with the cooled sugar water, the vanilla sug-
NL
ar and the orange peels. Melt chocolate and nougat and add to the eggs, add li-
queur or rum. Add the beaten cream. Mix all ingredients and prepare ice cream
IT
in the ice cream maker.
ES

STEVIA RECIPES

PL
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 fla-
vour carrier.
Only use very fresh eggs. Consume the ice cream within one week. Con-
sume thawed ice cream immediately, do not refreeze it.
Kiwi ice cream
12 ripe kiwis, 25 g stevia, 5 TBSP apple sauce, 625 ml apple juice, 5 egg whites
3 TBSP lemon juice
Peel the kiwis, cut them into pieces and put them in a high bowl. Add stevia, ap-
ple sauce and apple juice. Puree with the hand mixer. Beat egg whites and lem-
on juice until creamy, and blend with the kiwi mixture. Pour into the ice cream
maker and freeze for approx. 40 minutes.
Sour cherry sorbet
625 g sour cherries (from the jar, drained), 3 TBSP lemon juice, 12 g stevia,
625 ml apple juice, 2 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.
Iced tomato cream
(As an appetiser or intermediate course on hot days)
300 ml tomato juice, 300 ml tomato puree (finished product), 500 g sour cream,
250 g sweet cream, 2 TBSP salt, 5 pinches stevia, 5 TBSP lemon juice, 2 TBSP
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