Perro
Well-Known Member
Comments to Kurt Wood's article
"The version of sugar that won’t affect your blood glucose levels – and why you can’t have it."
An excellent article and a wonderful "sugar". I know the product under the name Tagatesse and have used no other “sugar” the last three years, but was not familiar with the background and history. It tastes like sugar, behaves like sugar but does not affect my blood sugar level. You can replace 100 g of sugar with 50 g of Tagatesse in all your recipes.
Since it is temperature resistant, up to 160 °C, I use it for baking, making "Crème Brule", homemade jams, ice cream etc. Put short, I use it in all recipes where ordinary sugar is mentioned and it works fine. Damhert NV/SA markets Tagatesse and it is available at their Webshop at www.damhert.com.
But! How to use it?
Home made Vanilla Ice Cream Cake with Tagatesse
Make your own vanilla ice cream. This basic recipe is very simple to make and you can add you favorite taste.
Ingredients: 18 portions or pieces
2 Vanilla pod
12 Egg yolks
100 g Tagatesse
750 g Double cream
How to proceed:
"The version of sugar that won’t affect your blood glucose levels – and why you can’t have it."
An excellent article and a wonderful "sugar". I know the product under the name Tagatesse and have used no other “sugar” the last three years, but was not familiar with the background and history. It tastes like sugar, behaves like sugar but does not affect my blood sugar level. You can replace 100 g of sugar with 50 g of Tagatesse in all your recipes.
Since it is temperature resistant, up to 160 °C, I use it for baking, making "Crème Brule", homemade jams, ice cream etc. Put short, I use it in all recipes where ordinary sugar is mentioned and it works fine. Damhert NV/SA markets Tagatesse and it is available at their Webshop at www.damhert.com.
But! How to use it?
Home made Vanilla Ice Cream Cake with Tagatesse
Make your own vanilla ice cream. This basic recipe is very simple to make and you can add you favorite taste.
- Level of difficulty: Simple
- Time required: 180 minutes
Ingredients: 18 portions or pieces
2 Vanilla pod
12 Egg yolks
100 g Tagatesse
750 g Double cream
How to proceed:
- Split the vanilla pod and scrape out the seeds.
- Mix egg yolks and Tagatesse until fluffy and stiff. Add the vanilla seeds. Mix the cream until stiff and add to the egg mixture.
- Pour the mixture into a suitable container and place it in the freezer.
- Don't throw away the egg whites, the can be used for Meringue or a Pavlova.
