Corn Swell Starch Organic

Organic Cornstarch is a natural binder. It binds sauces super fast, is a good basis for soups and makes desserts nice and airy!… Read on below...
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SKU
80175-conf

Organic Maizena

Holyflavours organic cornstarch is 100% natural and contains no additives. Cornstarch is a natural binder. It binds sauces super fast, is a good basis for soups and makes desserts nice and airy! This cornflour from Holyflavours is of the best organic quality. It is obtained by washing away the fats and proteins from organically grown corn meal. What remains is pure starch. Keep cool, dry and dark.

Corn starch

Corn starch swells in water (or milk) and binds aqueous substances when cooked. It can be used as a binder for gravies, sauces, ragouts and soups. Mix one tablespoon of cornstarch with 2 tablespoons of cold water until a paste forms. Add this to the dish while stirring. Then bring to a boil until the desired bond is achieved. Always use cornstarch at the end of the cooking time. You can also replace the water with milk, for a creamier result or as a base for cheese sauce or white sauce.

In addition, cornstarch is also the perfect base for all kinds of desserts. Corn starch ensures that you do not kick all the air out while mixing batter. Your cakes, mousse, souffle and pudding remain so airy! You can also use cornstarch to fry potatoes or tofu crispy. Pat the ingredient you are using to minimize moisture and then cover with a thin layer of cornstarch. Also, cover the top of your cheesecake before it goes into the oven. This way you prevent cracks.

Cornflour recipe

For light chocolate mousse for 4 people

Ingredients Cornstarch recipe
120 grams of chocolate
50 grams of cornstarch
2 eggs
0.5 liter of milk
50 grams of granulated sugar (stevia castor sugar)
1 pack of vanilla sugar
40 grams of margarine
1 liqueur glass of your choice (e.g. rum)

Preparation Cornflour recipe

Break the chocolate into pieces and melt it together with a little water on low heat, beat 1 egg with the sugar. Only use the yolk of the other egg. Add the cornflour and mix well. Then slowly add the melted chocolate.

Heat the whole in a pan and keep stirring until it boils. Then immediately remove the cream from the heat. Add the liqueur and let it cool a bit. Finally, mix in the margarine and let the mousse cool completely in the refrigerator. Serve in coupes or nice bowls!

 
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