Dukan hazelnut flavor - Dukan Diet

Reference : DUKANAROME

11.10 euros
(Shipping: Only 7,00 € per order - Worldwide)

Dukan hazelnut flavor - Dukan Diet
Bottle - 115 ml

Slimming diet: Suave and characteristic nutty aroma Dukan lightly sublimate all your desires greedy. Our tip: add a few drops of hazelnut flavoring to the aroma Dukan chocolate ... a delight for the taste buds!

Ingredients:
Media: water, invert sugar, gum acacia, flavoring preparations, propylene glycol, flavoring, xanthan gum, citric acid, malic acid, preservatives E211, E202.
Pasty brown liquid made based preparations and substances and natural flavoring.

Storage: protected from air and light in a warm place (18 ° C).

This flavoring does not contain GMOs (genetically modified organism) or soy, corn or derivatives. It does not contain any major allergen according to European directive in force.

Additional Note: a deposit may form over time. Shake before use.

Dukan DIET - hazelnut flavor

In your culinary dishes, pastry, confectionery, ice cream, puddings, sauces, mousses, crème brûlée, coulis, custards, chocolates, ganaches, sweets, jams, compotes, cocktails, ...

Delicious hazelnut called

The hazelnut flavor is essential for addicts "nuttellight" or "dudutella." It is also very good incorporated into the Dukan pancake recipe sweet.

Laetitia, 27 years

Recipe idea: Blancmange nutty aroma

Preparation: 20 min Cooking time: 10 minutes, waiting time: 5 hours
Phase: Consolidation
Ingredients: For 12 glasses, 10 sheets of gelatin - 2 tablespoons powdered sweetener - 10 cl of milk hazelnut bio - 10 ounces of skim milk - 25 ounces of skim milk - 1 teaspoon hazelnut flavor - 25 ounces of semi thick cream 3%.

Preparation
Soften the gelatine in a little cold water. - Heat the milk with the flavor and sweetener. Stir well.
When the mixture is almost boiling, melt the gelatin well drained.
Stir in the cream mixture semi thick.
Pour into glasses and let cool to room temperature, then at least 5 hours in refrigerator.

Directions for use:
- Between a teaspoon (4 mL) and a tablespoon (10 ml) per liter of preparation.
Because of its concentration, this product must be used diluted and not the state.
You can increase the dosage depending on the duration and the intensity of cooking. Example: a baked pastry will need a double dose compared to a cream dessert.