Jams

Citric acid is used in place of lemon juice but at a lower use rate to reduce spoilage or provide a sour flavour

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Agar is much used as a cooking aid in particular to replace animal based gelatin in many dishes: aspic, terrine, mousse, creme chantilly, pannacotta cream, bavarois/entremet, etc.

Maltitol is close to the sweetness of sugar but almost two times lighter in calories. It is ideally suited for replacing or reducing sugar in desserts. Ex : pancakes, cakes, creams…

As sweet as sugar xylitol is nevertheless 40% less calories! A friendly way to handle your sugar intake. Sprinkle your desserts, yogurts and fruit salads with xylitol or sweeten tea, coffee after your lunch.

As sweet as sugar xylitol is nevertheless 40% less calories! A friendly way to handle your sugar intake. Sprinkle your desserts, yogurts and fruit salads with xylitol or sweeten tea, coffee after your lunch.

Familiarize yourself with a naturally creative cuisine!

Thanks to our natural cooking aids, master new skills and learn Chef secrets.

Surprise your eyes and taste buds with creative and easy recipes: Violet « Kir » pearls, Surprise cubes, « Tzatziki » bubbles, Mango-coconut fried-egg, Chocolate spaghetti, Dips…

La gourmandise autrement… Ce livre propose de délicieuses recettes de goûters, de desserts ou d'entremets sans sucre ajouté. Il s'agit pour la plupart de recettes originales qui conservent un délicieux goût sucré grâce aux ingrédients naturels, dont le xylitol, mais qui sont nettement moins caloriques que les desserts traditionnels.