Make Powdered Nutella for Snack and Dessert Toppings with Maltodextrin

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Make Powdered Nutella for Snack and Dessert Toppings with Maltodextrin

Nutella is a tasty treat. So tasty you might wish you could sprinkle it all over everything. With a little maltodextrin, you can.

Maltodextrin is a starch and food additive that’s used to thicken a lot of commercial products like reduced fat peanut butter, candy, and even some beer. Hikers also use it to make messy foods easier to transport, and it does a pretty good job of making sure butter melts in your mouth and not on your popcorn. Over at Instructables, user Scottbus wanted to take his snacks and desserts to the next level, so he created his own powdered Nutella he could sprinkle on anything. Combine some maltodextrin with some Nutella at a ratio of 60/40 and it will dry out to a crumbly powdered form. Now you can sprinkle it on ice cream, baked goods, and even peanut butter sandwiches.

Keep in mind, the powdered version of Nutella isn’t any healthier than regular Nutella. Scottbus suggests, however, that you use maltodextrin made from tapioca because it’s non-GMO and gluten-free. To learn more, you can find the complete instructions at the link below.

How to Make Powdered Nutella | Instructables

Lifehacker

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DESSERT & COCKTAILS – THIS IS WHAT LONDON’S BEEN MISSING ALL ALONG

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There’s nothing better than a delicious cocktail accompanied by a mouth-watering dessert. At Basement Sate you will find your best treats via their drool-worthy cocktail and dessert list. This concept bar brings about an effortlessly cool New York vibe to Soho’s thriving and popular social scene.

Basement Sate, Soho

In Three Words: Indulgent, Decadent, Stylish

The Lowdown: Cocktails and dessert. Surely the height of temptation, and unbeatable when presented as a finely crafted example of either. So it makes sense that combining them will result in a veritable feast for the senses.

Well, now it’s finally happened. The newly opened Basement Sate gives Londoners what they’ve been missing – a chic and sleek bar that is exclusively for tantalising tipples and delicious desserts. With a menu of twelve cocktails and seven sweets, this is the place to have on your radar. The dark panelled woodwork and low leather couches make it an intimate and ultra-hip spot to chill, while resident DJs keep it fresh. One glance at the food and drink on offer will have you swooning.

Beet Me Up

Your Plus One: Your chocolate-loving pal, or anyone with a sweet tooth. They will go as gooey as the inside of a fondant over the sweet treats on offer. It’s a great place to head to after dinner to round off the night, or simply make a bee-line from the get-go – who needs main courses?

Chocolatine

The Decor: The word here is ‘stylish’. Combining exposed brick work with dark wooden panelling gives Basement Sate a New York-cool, while the rich furnishings such as leather seating and copper topped tables lend it an air of being the artful sitting room of someone with impeccable taste.

Cocktail Highlights: The whole list is concise and expertly crafted, with unusual combinations such as celery with sage agave, pisco with almond syrup and coffee infused rum with salted caramel. I loved the punchy freshness of the Beet Me Up – a vivid purple concoction made with vodka, beetroot juice, ginger and Moscato D’asti. The flavours give it a lovely earthiness combined with the heat of ginger. Another fabulous creation is the Salty Granny – Japanese whisky, wakame (edible seaweed) infused vermouth and granny smith syrup. The whisky and apple blend perfectly together and make for an unusual yet devilishly moreish and unique drink.

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Something to Soak Up the Booze: You can’t NOT try one of the desserts – no seriously, one glance and you’ll be ordering ‘what they’ve got’. For cocoa-cravers it has to be the Chocolatine – a completely resplendent combination of chocolate every way imaginable – while I was enamoured by the Mille Feuille Fromage and Truffle. This sweet-yet-slightly-savoury piece of art-on-a-plate uses filo pastry, truffled cream cheese and pine nut pesto to amazing effect.

Burning a Hole? The drinks are between £9 and £13, so they’re certainly not outrageous, while the desserts come in at about £9 and are worth every lip-smacking penny.

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Overall: If you’re going to open a concept bar, then you have to make sure that what you do, you do it well. Luckily, this one’s an absolute winner. Basement Sate have thought about every last detail, and yet there’s a seemingly effortless cool about the whole place. Even if you don’t consider yourself to have a sweet tooth then trust me, after one visit you’ll be sweet on this gem of a bar.

BOE Magazine

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