Stevia, Muscovado, Demerara ...: 5 new ways to sweeten your dishes
Stevia
We do not present it anymore ... Stevia! This plant of Paraguayan origin, whose leaves are called ka'a he'e which means "sweet grass" in Guarani, has landed in our shelves for a few years. Its strong sweetening power, 300 times higher than sugar refined, is completely natural. True treasure for diabetics and gourmands, you can replace the sugar usual of your preparations by stevia respecting these quantities: 1 tablespoon of sugar = 1 pinch of stevia powder or 6 to 9 drops of liquid stevia extract.
Agave syrup
From the cactus, the syrup agave, strongly resembling honey although it is slightly lighter. It brings flavor, sugar and magic to all preparations. This nectar came straight from Mexico, dissolves faster than the sugar or honey and you should know that its fructose is sweeter at low temperatures.
The muscovado
The muscovado is a sugar cane from Mauritius, it is not refined either. Its pretty brown color is due to a high content of molasses, which is pronounced taste of liquorice. This food is perfect for sweetening desserts such as French toast buns, cakes or even chocolates hot. To vary the pleasures, alternates muscovado and Demerara, from canes to sugar Guyanese. These two last foods could easily be confused with sugar coconut, other sugar natural plant. It comes from the sap of the coconut blossom and comes in powder form, it is very useful in all preparations requiring sugar crystallized essential to their success: caramel, cotton candy or frosting.
The sap of Kitul
Low in calories and rich in vitamins and minerals, kitul sap is an ideal sweetener. Completely natural, this sap from Kitul (Caryota Urens), a large-leaved palm tree grown in Sri Lanka, is extracted from the stem of flowers in a traditional process. Still too little known in France, this caramelized flavored sap is recommended for people on the diet or who are watching their weight. Keeping its sweetness and delicate flavors during cooking, it is easily used for baking.
Xylitol
Xylitol, from the bark of birch, is also a very good alternative to sugar normal. This sugar has the same sweetness and flavor as sucrose, but with a refreshing taste!
To avoid falling into the routine of tastes, do not hesitate to try liquorice, carob, baobab pulp (monkey bread) or even and of course, the syrup maple!
Recipe Idea: Sweet Chocolate with Stevia Sugar
Preparation: 10 minutes
Cooking time: 10 to 15 minutes
Ingredients for 6 people: 200 g butter, 250 g chocolate black, 90 g cornflour, 4 eggs, the tip of a white stevia knife, 1 pinch of cinnamon
Preheat the oven to 180 ° C. In a small saucepan, melt over very low heat chocolate black and butter. Add the cinnamon out of the heat and stir. Place the cornflour as a fountain in a salad bowl. Put your eggs in the center. Stir them gradually, then add the contents of the pan and stevia. Stir well to obtain a homogeneous preparation. Pour everything into a buttered and floured mold. Bake ...
