{"id":182557,"date":"2019-06-05T07:00:15","date_gmt":"2019-06-05T05:00:15","guid":{"rendered":"https:\/\/bayn.ddev.site\/sweet-desserts-without-sugar\/182557"},"modified":"2019-10-29T09:02:50","modified_gmt":"2019-10-29T08:02:50","slug":"sweet-desserts-without-sugar","status":"publish","type":"post","link":"https:\/\/baynsolutions.com\/en\/sweet-desserts-without-sugar\/182557","title":{"rendered":"Sweet desserts without sugar"},"content":{"rendered":"
Grodan is a classic among the many restaurants in Stockholm. At the same time it’s a restaurant which is in constant renewal \u2013 to ensure their guests ever new gastronomical experiences.<\/p>\n
Nils Idevall has been the head pastry chef at Grodan for ten years. He is innovative, future-oriented and always keen to further develop the range of desserts at Grodan. He is driven by his determination to satisfy the guests, and by that he means each and every guest. Not least those who for various reasons usually pass on desserts.<\/p>\n
\u2013 Lactose intolerants can pick and choose, as almost all dessert are lactose free. There is always gluten-free and vegan alternatives. The next step is desserts without added sugar, to reach a new target group, says Nils Idevall.<\/p>\n
Nils Idevall recently introduced a beautiful and luxurious chocolate dessert with a fine, balanced sweetness \u2013 without added sugar. Another dessert is the elegant vanilla ice cream, served with a super thin Florentine wafer, also without added sugar. The sweetening comes from Eureba, Bayn’s tailormade solutions for sugar reduction.<\/p>\n
\u2013 It is great fun to be able to serve such beautiful desserts. We have many large dinners and events in our banquet rooms, that we share with our neighbour the Royal Swedish Academy of Engineering Sciences. There are often more than 200 guests, so it’s natural for us to have special dietary needs options available. To be able to offer a proper dessert that is sugar reduced that is not just fruits, nuts and berries has been a real challenge, before I found Bayn, he says.<\/p>\n
Nils Idevall presents dessert plates for tasting. They are delight to behold. But the proof is in the pudding, pun intended.<\/p>\n
<\/a><\/p>\n Under a surface brushed with gold powder brushed surface hides a luxurious mocha truffle, deliciously creamy and with a hint of crispness from ground coffee beans. The truffle melts in your mouth, the sweetness is well balanced and the flavours are just right. It’s impossible to guess that this dessert is both lactose-free and without added sugar.<\/p>\n The vanilla ice cream is shaped like a little egg. Small specks of vanilla dot the creamy white ice cream. A thin Florentine wafer and a garnish of berries finish the dish.<\/p>\n The ice cream is enticingly smooth and has a delicate yet clear vanilla flavour. The crispness of the wafer contrasts with the berries that explode in your mouth. The entire dessert is lactose-free and without added sugar.<\/p>\n