Mascobado : nos idées recettes

All recipes with mascobado

Here you’ll find all the recipes published by our foodies that include mascobado among their ingredients.

Mascobado (or muscovado) is an unrefined cane sugar native to the Philippines. It is distinguished by its moist, grainy texture and its deep brown color.

Its pronounced caramel and molasses flavor makes it an ideal ingredient for adding a rich, deep flavor to many sweet dishes such as desserts, cookies, cakes, sauces, and icings. Using it adds an exotic and authentic touch to your culinary creations.

Nutritionally, mascobado retains some of the minerals found in sugarcane (potassium, magnesium, calcium), unlike refined white sugar. However, its glycemic index remains high, comparable to that of regular cane sugar, so it should be consumed in moderation.

Mascobado is primarily harvested in the humid tropical regions of the Philippines, but it is also found in certain areas of Mauritius and the Caribbean. In its country of origin, it is traditionally used to sweeten coffee or tea, but also to prepare typical dishes such as local coconut-based confections, fruit syrups, and certain marinades that combine sugar and soy sauce.

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My Easy Crêpes Suzette

I’d always heard of crêpes Suzette, but never really knew what they were… A special batter? A mysterious filling? So I set out to discover this recipe, and after doing quite a bit of research and a ...

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My muscovado vanilla ice cream

Here’s my recipe for vanilla and muscovado ice cream, which is also my first (and successful 😋) homemade ice cream. I’ve actually taken up making ice cream ever since my mom gave me her old ARPI ice ...

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Almond milk panna cotta with roasted clementines

I created this recipe for almond milk panna cotta with roasted clementines for a lunch with my coworkers. The verdict was unanimous: they loved it! With the holidays approaching, this recipe would ...

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Vegan Carrot-Banana-Seed Cake

To create this vegan "carrot-banana-seed" cake recipe, I drew inspiration from the excellent book . However, I did make a few adjustments to the measurements to suit my taste. This recipe is a vegan ...

Italy

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Tiramisu in a glass

Have you ever made tiramisu, that iconic Italian dessert? This recipe for tiramisu in verrines will convince you that it’s very easy and that the result is stunning! Since tiramisu isn’t very firm ...

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Rhubarb and Apricot Tart

This delicious rhubarb-apricot tart combines a fruit and a plant with a sweet flavor—ingredients not often used in baking. This unique pairing is complemented by an almond filling and a homemade ...

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Celeriac with Orange

Here is my recipe for celeriac with orange. For this recipe, I drew inspiration from the famous book . I’ve adapted it here to my own style and made a few clarifications. It’s a vegetarian recipe, ...

Detox

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Light Apple Compote

Here’s my recipe for a light apple compote, with just the right amount of sugar and a delicious hint of vanilla and cinnamon. This compote doesn’t compromise on flavor, and it’s a surefire hit with ...