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Help - need a dairy free dessert recipe for tomorrow

(15 Posts)
jampots Fri 21-Jan-05 22:40:44

We are going to friends tomorrow for dinner and i said I would bring dessert and wine. Host avoids dairy (not sure if allergic but maybe intolerant). I need a couple of quickish dairyfree dessert recipes - any good ones?

nailpolish Fri 21-Jan-05 22:41:46

fruit salad!

jampots Fri 21-Jan-05 22:42:46

apart from fruit salad

nailpolish Fri 21-Jan-05 22:43:12

jampots Fri 21-Jan-05 22:44:18

ive done that for the kiddies - but i do appreciate your suggestion nailpolish.

pixiefish Fri 21-Jan-05 23:02:27

you can make most puddings but substitute the milk element with rice or soya milk. marjarine can be substituted with a dairy free marj (Suma do one)

soapbox Fri 21-Jan-05 23:04:00

nigella's gin and tonic jelly?

or her slut red raspberry jelly?

Both are fantastic!

milge Fri 21-Jan-05 23:12:50

Waitrose Tarte Tatin - amazing how long it takes me to get it into the foil packet!! - no dairy though.!

RTKangaMummy Fri 21-Jan-05 23:31:11

If you have a jewish community around you you will find all kinds of desserts in the shops as you cant mix milk and meat

You can get diary free ice cream for example.

How about looking on Jewish websites for receipes?

SofiaAmes Sat 22-Jan-05 20:20:35

carrot cake.

Lonelymum Sat 22-Jan-05 20:23:08

Fruit crumble or is that too mundane?

weightwatchingwaterwitch Sat 22-Jan-05 20:24:20

I've got Nigella's slut red thing on my pc I think, hang on

weightwatchingwaterwitch Sat 22-Jan-05 20:26:12

Indeed I do, here you go:

Slut red raspberries in chardonnay jelly

"You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. If there's one pudding you make from this book, please, please make it this.

This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a bit, but it is the best present a foodwriter could ever have. Now it's yours.

1 bottle good fruity Chardonnay
300g raspberries
1 vanilla pod, split lengthways
5 gelatine leaves
250g caster sugar
double cream to serve

Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with the vanilla pod until nearly boiling and leave to steep on one side for 15 minutes.
Soak the gelatine leaves - which you can find in the supermarket these days in cold water for about 5 minutes. Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol.

Add a third of the hot wine to the wrung-out gelatine leaves in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug. Place the raspberries, equally, into six flattish, clear glass serving bowls, and pour the strained wine over the top. Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving. Serve some double cream in a jug, and let people pour this into the fragrant, tender, fruit-jewelled jelly as they eat. Serves 6."

weightwatchingwaterwitch Sat 22-Jan-05 20:26:49

Hmm, not that quick though is it?

weightwatchingwaterwitch Sat 22-Jan-05 20:28:15

Carol Timperley's carrot cake, you could use dairy free spread I think instead of butter.

Carrots make this cake very moist and therefore easy for babies to eat. Makes 8-10 portions

225 g/8 oz wholemeal flour
100 g/4 oz honey
1 teaspoon cinnamon
100 g/4 oz raw cane sugar
½ teaspoon nutmeg
225 g/8 oz carrots, peeled and finely grated
½ tablespoon baking powder
100 g/4 oz butter

Sift together the flour, spices and baking powder. Melt the butter, honey and sugar together over a gentle heat, then add to the flour mixture, stirring well to combine. Add the grated carrots and mix thoroughly. Place the mixture in a well-greased 450 g/1Ib loaf tin and bake in an oven preheated to 325°F (170°C) Gas Mark 3 for 60-80 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack. Store in an airtight container.

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