Post by kickingfrog on Feb 28, 2011 15:58:57 GMT
From Mirry;
I'm lost for what to have for Christmas day desert. Eliminating gluten, eggs & milk (my intolerances) there's not a lot of options springing to mind.
*****************
From Ann
A fresh fruit salad is the easiest option Mirry. I bought Tesco's free from mincepies - they are gluten, wheat, milk and egg free, so there's an option to have one of those with some custard instead of Xmas pud.
Being dairy free I use rice milk and so still make things like custard and rice pudding if I feel like a dessert. You could make an individual jelly with fresh fruit topped with custard and decorated with fruit - a pseudo trifle!
****************
From Hazel:
My son is also gluten, milk and egg free. He doesn't like Christmas pudding but it is easy enough to make a gluten/milkfree/eggfree version if you want using the following substitutions:
Dove's farm gf flour
non-dairy margarine
l tablespoon cornflour and three tablespoons water to replace each egg.
Instead of Christmas pudding there will be a choice of hot mincepie with Swedish Glace, stollen or liebkuchen (these are covered with Green and Black's 70% organic chocolate as it's milk and glutenfree). Over the last three weekends I've been baking mincepies, stollen and liebkuchen and they are all in the freezer ready. There's absolutely no need for you to feel deprived! Have a lovely Christmas.
************
From Lucy
I recently discovered Melon and Ginger Sorbet - its very good, and very easy. I'm going to be serving it several times over the festive season.
I have cut and pasted (slight edit) from
"http://www.sundora.co.uk/recipe_book_dinnerparty_view.asp?keycatid=2&subcatid=5&aid=171"
which is why there is the plug for their dried fruit!
Melon & Ginger Sorbet or Soup
500g / 18oz diced flesh of ripe melon (eg honeydew or Galia)
1 tablespoon lemon juice
6 tablespoons syrup drained from a jar of stem ginger in syrup
55g / 2oz caster sugar
55g / 2oz stem ginger in syrup, drained and chopped
Garnish:
Sundora Ready to Eat Dried Exotic Medley, thinly sliced
Fresh mint leaves
Ingredients
If you like, add a decadent dash of Midori liqueur to the mixture (it will stop the sorbet freezing so solid). If you don't want to wait for the sorbet to freeze, serve it as a chilled soup.
Serves 4
Liquidise together the melon, lemon juice, ginger syrup and sugar.
Stir in the chopped stem ginger.
Freeze. Beat with a fork at hourly intervals to disperse ice crystals. (Or freeze in an ice-cream machine according to manufacturer's instructions). It will usually take about 2 hours to freeze.
Place sorbet in refrigerator 1 hour before serving, to allow it to soften slightly.
Serve garnished with Exotic Medley and mint leaves.
Recipe by Mary Scott Morgan
I'm lost for what to have for Christmas day desert. Eliminating gluten, eggs & milk (my intolerances) there's not a lot of options springing to mind.
*****************
From Ann
A fresh fruit salad is the easiest option Mirry. I bought Tesco's free from mincepies - they are gluten, wheat, milk and egg free, so there's an option to have one of those with some custard instead of Xmas pud.
Being dairy free I use rice milk and so still make things like custard and rice pudding if I feel like a dessert. You could make an individual jelly with fresh fruit topped with custard and decorated with fruit - a pseudo trifle!
****************
From Hazel:
My son is also gluten, milk and egg free. He doesn't like Christmas pudding but it is easy enough to make a gluten/milkfree/eggfree version if you want using the following substitutions:
Dove's farm gf flour
non-dairy margarine
l tablespoon cornflour and three tablespoons water to replace each egg.
Instead of Christmas pudding there will be a choice of hot mincepie with Swedish Glace, stollen or liebkuchen (these are covered with Green and Black's 70% organic chocolate as it's milk and glutenfree). Over the last three weekends I've been baking mincepies, stollen and liebkuchen and they are all in the freezer ready. There's absolutely no need for you to feel deprived! Have a lovely Christmas.
************
From Lucy
I recently discovered Melon and Ginger Sorbet - its very good, and very easy. I'm going to be serving it several times over the festive season.
I have cut and pasted (slight edit) from
"http://www.sundora.co.uk/recipe_book_dinnerparty_view.asp?keycatid=2&subcatid=5&aid=171"
which is why there is the plug for their dried fruit!
Melon & Ginger Sorbet or Soup
500g / 18oz diced flesh of ripe melon (eg honeydew or Galia)
1 tablespoon lemon juice
6 tablespoons syrup drained from a jar of stem ginger in syrup
55g / 2oz caster sugar
55g / 2oz stem ginger in syrup, drained and chopped
Garnish:
Sundora Ready to Eat Dried Exotic Medley, thinly sliced
Fresh mint leaves
Ingredients
If you like, add a decadent dash of Midori liqueur to the mixture (it will stop the sorbet freezing so solid). If you don't want to wait for the sorbet to freeze, serve it as a chilled soup.
Serves 4
Liquidise together the melon, lemon juice, ginger syrup and sugar.
Stir in the chopped stem ginger.
Freeze. Beat with a fork at hourly intervals to disperse ice crystals. (Or freeze in an ice-cream machine according to manufacturer's instructions). It will usually take about 2 hours to freeze.
Place sorbet in refrigerator 1 hour before serving, to allow it to soften slightly.
Serve garnished with Exotic Medley and mint leaves.
Recipe by Mary Scott Morgan