Delicious Dairy Free Desserts

Here are some delicious dairy free dessert recipes (source: Sweet William & Karen Abbey, nutritionist).

Ginger Dairy Free Chocolate Pudding with Chocolate Custard

Gluten and Lactose free

Serves: 4

Total preparation time: 1 hour


Dairy Free Ginger Chocolate PuddingIngredients

Pudding
100g soft margarine (milk free)
100g gluten free plain flour
(mixture 3 flours was used - maize, tapioca and rice)

Baking powder (gluten free)
100g caster sugar
2 eggs
25g cocoa powder - sifted
50g of thinly sliced ginger
25g Dairy Free Chocolate, thinly sliced

Chocolate Custard
2 egg yolks
1 tablespoon caster sugar
1 tablespoon cornflour (gluten free)
300ml lactose free milk
100g of Dairy Free Chocolate


Method

  1. Lightly grease 4 individual pudding basins.
  2. Place margarine and sugar in a bowl and mix until light and fluffy.
  3. Add one egg at a time mixing well.
  4. Chop the chocolate and ginger and stir into the mixture.
  5. Add sifted cocoa and flour and mix until combined.
  6. Spoon the mixture into the prepared basins and level the tops.
  7. The mixture should fill the basins.
  8. Cover puddings with a piece of foil wrap and using a rubber secure to the pudding basins.
  9. Steam for 45 minutes, until puddings are cooked and springy to the touch.
  10. Meanwhile, to make custard beat together egg yolks, sugar and cornflour to form a smooth paste.
  11. Add milk and stir until mixture thickens.
  12. Remove from the heat, add the chocolate and stir until the chocolate melts.
  13. Lift the puddings from the steamer, run a knife around the edges of the basins and turn out on to a serving plates.
  14. Drizzle chocolate custard over and serve with extra thinly sliced ginger.
  

Dairy Free Chocolate Coated Meringues


Gluten and Lactose free

 

 


Dairy Free Chocolate Coated MeringuesIngredients

4 egg whites
225g caster sugar
1 tsp cornflour (gluten free)
100g of Dairy Free Chocolate

 


Method

    • Beat egg whites until stiff.
    • Add caster sugar and cornflour and beat until caster sugar is dissolved and the meringue mixture is stiff and glossy. Add sugar a little at a time to make this step easier.
    • Using a piping bag and a 1cm nozzle pipe rosettes or mounds on a lined baking tray.
    • Cook in preheated oven 140ºC for one hour and then turn off oven and leave for another hour. To allow meringues to dry out.
    • Take 100g of Dairy Free chocolate and melt in a glass bowl on high for one minute in a microwave.
    • Using a pastry brush coat meringues with chocolate and set aside to harden chocolate.

 

 

Visit our nutritionist Sweet William & Karen Abbey

 

  

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