Smooth, gelato-like Strawberry Frozen Yoghurt. An ideal dessert which can be thrown together in minutes, with only four ingredients!
One thing I really miss being dairy free is a wide choice of ice creams. Wide choice, reasonably priced and readily available ice creams! Although there are some excellent dairy free ice cream alternatives available, they tend to be fairly expensive and not available everywhere. And sometimes vanilla ice cream just doesn’t cut it! However, I found a great recipe in Jamie Oliver’s 30 Minute Meals cook book, where he makes a sort of instant ice cream using frozen blueberries, yoghurt and honey – and this is the inspiration for this recipe. A very simple frozen dessert using readily available ingredients.
I’ve used strawberries as they are in season at the moment, and if you, like us, buy them when they’re on offer, you might occasionally find yourself with a few too many! The best thing about this recipe is that it is actually best when the strawberries are getting to almost past their best – this is when they are sweetest and have the most intense strawberry flavour. So if you ever find yourself with some strawberries that are turning, and you’re not going to eat them right away – freeze them! Although freezing berries can often ruin their texture, it is a great trick for keeping seasonal fruit for recipes where the texture is not important, and this recipe is a perfect example.
This recipe is seriously quick – I had to laugh writing the recipe realising there are only 3 steps. And one of them is serve and eat! The only key thing you need is a good blender as it does take some serious power to whizz the frozen fruit smooth. One thing you can do to help with this is cut your strawberries up smaller – at least into quarters. Don’t go mad though and cut them too small as you might then loose a lot of the tasty strawberry juices.
A sumptuous dessert, sure to amaze anyone – dairy free or not. A crisp, light, and yet chewy meringue, filled with billows of coconut milk cream and crowned with a mass of delicious seasonal fruit. The perfect dessert to wow a crowd.
Pavlova brings back a lot of childhood memories for me… warm summer evenings, surrounded by family and friends, everyone full to the brim after a delicious meal. Then, out comes the Pavlova… the crowning centre piece. So light, crisp and sweet, with a pile of pillow-y soft cream, and then a towering mass of sweet fruit. And of course everyone devours it!
Pavlova is something I’ve really missed – It’s something where cream is a very main and important ingredient, and you can’t hide the flavour. Soya cream doesn’t whip very well (or at least no variety I’ve ever found does!), and has a discernible soya aftertaste – not great if you’re serving it up to dairy eaters who will definitely think it is below standard. Over the last few months, I’ve been doing a lot of research into dairy free alternatives and time and time again I saw whipped coconut milk as a replacement for whipped cream. Really, I thought? Does that really work? What’s the texture like? I also worried about everything having to go with coconut… as much as I love it, it doesn’t always go with everything in the same way that cream does!
However I have to say I am a complete convert! Just by refrigerating the coconut milk, it whips perfectly and the texture and appearance is exactly like whipped cream – soft, billowy mounds of it would make a great side to lots of desserts to replace normal cream – and although the coconut flavour is not overwhelming in the slightest, you could soften the flavour by folding in a few tablespoons of dairy free yoghurt, which also loosens the texture slightly.
Pavlova is great dessert to have up your sleeve, especially as the end result is spectacular and it really is very easy. You can even make the meringue part a day or two before which is always useful. Pavlova is a basic meringue recipe with two key ingredients – white wine vinegar and cornflour. It is the addition of these two ingredients which gives Pavlova it’s famous chewy texture in the middle, which just keeps you coming back for more.