Sugar Free Apple Mousse

[Loksa]

Loksa, in slow motion to low. I want to try to make a track once on a high. I have almost crusty meat on it. So that it is finally caramelized.

Girls, I made jam in a slow cooker for 8 hours (but I think it could be more), I stirred it several times during cooking. The first 3-4 hours I put on HI, and the code began to boil intensively and transferred to LOU. The result is a thick, homogeneous jam, brownish in color. The density may also depend on the apple variety. I cut apples in thin slices on a slicer, today I will try to cut them into cubes in a food processor.

Also did an experiment with a slow cooker. By morning, it turned out to be a brown mass, liquidish, after all, this is not a thick jam. Problenderil.

I tried it, the taste reminded of apples after a juicer, which remain after juice from apples. Somehow not very, my husband said, an uninteresting taste.

I have a completely different consistency and baked taste!

husband said uninteresting taste.

So my husband is probably used to preserves and jams with sugar, but here everything is clearly indicated in the name, and this is what makes it different from the traditional ones. This is a great option for those who do not consume sugar for various reasons. If you want thicker, you can thicken it with agar, zhelfix or quittin at worst. And taste is a matter of habit. With monosodium glutamate, everything tastes better, but this does not mean that flavor enhancers need to be eaten. It is possible, but not necessary.

This is a different taste and in a different way! I agree with Anna!

In my case (when sugar is not allowed, but I really want dessert), this recipe is a lifesaver.

As for me, it tasted exactly like baked apples, my apples were very juicy, sour, the juice was already splashing. And when they got baked, then the consistency became not like the worn ones, but exactly like the baked ones, so soft. If you do it in the oven with a lid, then there will definitely not be a difference with a slow one.
And whoever needs a little brown should bet on high.
I already wrote that when I cook meat, it turns out fried on top. So it’s economical in terms of electricity, and you don’t need to follow, put it down, and then just get the finished product.
Just my greed will strangle me to do this in the oven for 6 hours, that's how much electricity it takes.
When I have multi and everything else, I rarely use the oven, as well as the stove, then the overpayments stopped coming)))

Judging by the description, everything is exactly the same as in my oven with 4-6 hours of cooking. in terms of electricity, I guess I had a lot of fun! Conclusion: if there is a slow one, you can easily do it in it. I like the rich, brown and without juice mousse more! And it seems to me that this is juice and can then ferment. I don't know exactly, I just think so.

In slow motion, you can even boil down more strongly, without looking at electricity, it is low-power and plus turns on / off.
Well, this is vital for us, you yourself know how much we pay for e / energy.

For this money, you can go on vacation!