Ready-mix to prepare carbohydrate-reduced desserts with sweeteners „FLUFF MAGIC“
More than 90% less net carbs than traditional desserts containing sugar!
Our new Fluff Magic is the quick and easy way of preparing a delicious dessert in just a few minutes – unbelievably saturating in spite of its incredibly low calorie number to satisfy your cravings for treats in an instant.
In creating the recipe for our Fluff Magic, we have fundamentally reworked and optimised our Low Carb Jam Fix, which we used for preparing our fluff dishes. The “new“ fluff now is even more stable and delicious – get the real taste of magic!
The basic fluff recipe (preparation see below / see packet instructions) can be varied and refined as you like. Whether as fruity dessert with fruit powder, as small indulgence with melted chocolate, as “Fluffietta“ ice cream or as fine cover of meringue for your low-carb cake: you’ll never get bored with this fluff! Here you’ll find a full collection of fluff recipes (CLICK!).
INGREDIENTS: erythritol, citrus fibre, gelling agent pektin. Contains less than 2% of: acidifiers citric acid and potassium tartrate (cream of tartar), flavouring vanillin, sweeteners sodium caclamate and sodium saccharin.
BASIC RECIPE FOR 2 PORTIONS OF FLUFF DESSERTS FROM 50g FLUFF MAGIC:
You’ll also need per recipe:
• 10g Dr. Almond Egg White Powder + 60g water (recommended), (alternatively: egg whites from 2 fresh eggs large)
• optional: flavours and toppings as you like or add sweetener (e.g. 1g Dr. Almond Low-Carb Sweetener)
HOW TO PREPARE LIQUID EGG WHITE FROM EGG WHITE POWDER (RECOMMENDED):
Mix egg white powder (10g) with 1/3 of water (20g) and leave it to swell for 15 minutes. Add remaining water (40g) and stir until smooth. Immediately continue with the preparation of the fluff.
HOW TO MAKE THE FLUFF:
1.) Use a mixer or food processor and stir egg white at first on the low power setting for 1 minute until creamy, then whisk it up to firm peaks at highest speed.
Tipp: You’ll get the best results if you keep your utensils free from grease, use glass or metal kitchenware. For 1 – 2 portions, we recommend a tall jar.
2.) Heat up 50g Fluff Magic with 70g water while stirring.
3.) Immediately and gently pour the mixture into the beaten egg white in a thin stream and whisk at full speed. Continue to stir for a minimum of 1 minute until it has increased in volume significantly.
Now you can add flavours and additional sweetener, if you like, and further refine with additional ingredients (see below) (optional).
Enjoy freshly prepared or allow to cool in the fridge and enjoy afterwards.
Consume within a few hours or freeze.
REFINE YOUR BASIC FLUFF RECIPE:
You can refine or garnish your freshly prepared fluff with fruit powder, fruits, cocoa powder, chocolate, nuts and lots more, just as you like.
Important: ONLY add non-fatty ingredients (e.g. fruit powder) to your freshly prepared fluff. Fat-containing foods (e.g. cocoa powder) would cause the beaten egg white to fall when stirring them in – please fold in fatty ingredients only very carefully.
Spoon the freshly prepared fluff mass into a piping bag and pipe any shapes you like on a baking tray covered with baking paper. Dry them in a convection oven at 80 – 100° C for about 2 – 3 hours.
|Fluffzauber / Fluff Magic|
|Pro / per 100 g Fluffzauber (Pulver) / Fluff magic (dry powder)||100 g Fluff Dessert||1 Portion /serving Fluff Dessert (95 g)||100 g Baiser / meringue|
|Brennwert / Energy (kcal)||26||25||24||71|
|Brennwert / Energy (KJ)||109||105||100||297|
|Fett / Fat (g)||0.0||0.0||0.0||0.0|
|ges.FS / sat. Fat (g)||0.0||0.0||0.0||0.0|
|Kohlenhydrate / Carbohydrates (g)||88.4||23.3||22.1||67.0|
|– Zucker / Sugars (g)||2.0||0.5||0.5||1.5|
|– Zuckeralkohole / Sugar Alcohols||86.5||22.8||21.6||65.5|
|– verwertbare Kohlenhydrate / Net Carbs||2.0||0.5||0.5||1.5|
|Ballaststoffe / Dietary Fiber (g)||8.3||2.2||2.1||6.3|
|Eiweiß / Protein (g)||0.6||4.6||4.4||13.3|
|Salz / Salt (g)||0.2||0.1||0.1||0.4|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|