We ordered some new products from Le Sanctuare this week including Stevia powder. Stevia is a natural sweetener that has been used for many years in Asia. The powder is green in color and is 500 to 600 times sweeter than sugar. It does not raise blood sugar levels like sugar does. It is used in a lot in children's products to make them sweet but not give you a sugar rush. I plan to incorporate in a lot of my cooking but sometimes I need that sugar rush. We used it this week in our Sweet Tomato base for our sabayon. We pressured cooked some heirloom tomatoes with Maui onions, thyme and stevia. The recipe is:
3ea egg yolks
1tsp. Marsala wine
3 tbl. Pressure cooked tomato puree
1/4 tsp. Meyer lemon juice
1 tsp. Egg white powder
Sea Salt and Tasmanian pepper to taste
Place ingredients in a bowl and whisk over a double boiler until the mixture becomes frothy and cooked through. Hold in a warm place for service and discard at the end of service. We served this with Agar thickened tomato seeds and Pear, Grape, Kiwi and Strawberry fizi fruit
No comments:
Post a Comment