Dinner party desserts without cream...

[trickynicky]

Any ideas welcome for a dinner party for 8 on Saturday night. I'm thinking of doing goats cheese tartlets with caramilsed onion marmalade (has anyone got a recipe by the way as I've had these at a restaurant and thought I'd have a go!). Followed by the moroccan lamb casserole with mint and feta and then need a (preferably cold) pudding that I can do in advance and keep in the fridge. One of my guests doesn't "do" cream. Any ideas please? Something simple and fool proof if poss as I'm not the best cook!

how about a fruit stew?
get a pack of frozen berries, gently heat in a pan, add half a cup of water with a tablespoon of corn flour, bring to a gentle simmer until the liquid is not "milky" anymore.
those guests who like it can have cream or custard with it.
shortbread fingers work well with it.

Maybe a lemon and almond cake because then you can pour over a lemon or honey syrup to keep it moist for those who don't want to have cream with it. Also good because you can make ahead and will be even nicer the next day. Would be good after the lamb I think.

Are you wanting your tartlets with shortcrust or puff pastry?

Your menu sounds lovely.
How about Champagne jellies or something simple and refreshing after the rich cheese and lamb, like sliced orange and kiwi artfully arranged on plate or big bowl of berries steeped in creme de cassis.

When you say they don't 'do' cream, does that mean all other dairy as well? And what is it about cream that they don't 'do'?!

I'm sorry BecauseImWorthIt - that was a direct quote from my friend "I don't do cream I'm afraid!" - I think she "does" other dairy no problem!

couldtryharder - I'm thinking of shortcrust pastry.....

Would second the Champagne Jellies and would also recommend Nigella's Slut Red Raspberries in Chardonnay Jelly. They can be made the day before and look stunning. Would recommend using more gelatine than she suggests though, to ensure they set.

If they are little indiv tarts then you should blind bake (also with bigger one do this) then put caramelised onions on the bottom pour in some double cream that has an egg yolk, thyme, s&p in it. Then crumble on your goats cheese. I reckon one egg yolk in a pot of 250ml would do. It won't be set, just a little thicker and oozy. Would need to look up egg to cream ratios for one bigger tart.

Sorry to throw a spanner in the works at this late stage but have you checked with everyone that they like goat's cheese and feta? Only IME plenty of people have an aversion to those and as they are quite similar, chances are if someone doesn't like one, they won't like the other and they'll be buggered for both courses!

If it's a bit late to check/change, I'd keep the feta very separate from the lamb and as a side dish rather than serving it all in one.

No advice on the pudding.