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Gluten free dessert!
Former Member
Posts: 1,876,323 The Mix Honorary Guru
I'm in charge of making a gluten free dessert at xmas. It needs to feed approx ten people, and can't be chocolate (it can contain a bit of chocolate but not be the main focus as the other dessert is chocolate)
Also I will have 4 egg yolks to use up from a meringue so if they could be included that would be be amazing!
Anyone got any suggestions!!
Also I will have 4 egg yolks to use up from a meringue so if they could be included that would be be amazing!
Anyone got any suggestions!!
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Comments
Cheesecake with GF biscuits was another thought I had, will that use up my yolks? I'm not throwing them out, poor chickens worked hard to lay those!
Kangoo, you are so cute - sewing your own clothes and baking your own desserts!
Black Foresty thing
http://deliaonline.com/recipes/a-return-to-the-black-forest,1037,RC.html
A baked cheesecake
http://deliaonline.com/recipes/maple-and-walnut-cheesecake,1070,RC.html
what about something with swedish glace ice cream?
pavlova?
Wine and cream and whipped up into creamy goodness and served in right nice glasses Sort of posh Angle Delight.
Recipes sometimes add sugar, egg whites (so you can get more alcohol in without it becoming sloppy), fruit juice/zest, licquers.
It's nice, light and dead easy to make.
You can. Tesco do some gluten free (branded as 'free from') biscuits. Not sure what biscuits you'd want though.
This is a rough recipe which you could try to adapt:-
9 egg yolks
1 ramekin of sugar
2 pts cream
vanilla or other flavouring
Whisk the yolks and sugar together until combined. Do not whisk too much otherwise you will aerate it and this gives an bubbly texture on the top of the finished product.
Boil the cream and flavouring and pour onto the yolks, stirring whilst doing it.
Pour the mixture into ramekins. This one may make six to eight portions depending on size.
Place the ramekins in a deep tray and fill the tray with water until half full.
Bake in the oven at a low heat 120-140 C for about four hours or until just set. As they cool they will set more. Do not overcook or they may curdle.
When cool, sprinkle a little sugar over the top and caramelise with a blowtorch. I find the best way to do this is get a big hot one and fire the flame directly on top of the dish. The force of the gas coming out may blow some sugar around, but within about four to five seconds, you should have a caramelised top. Alternatively, you could bung them under a very hot grill if you do not have a blowtorch. I was once stuck with no gas and no grill one night so I got a pan put a little sugar in it and some water and boiled it until golden, then poured it over the pudding. This gave a thick topping, but it essentially worked.
Or you could just bypass the caramelising completely and eat it as is.
Digestive type biscuits are usually best.
Ooh will it work just as good with just the yolks?
It should do, but it will be a little richer. I've made B+B pudding with just egg yolks before (Gary Rhodes recipe. The Best!). But one time I didn't have enough eggs and used half the amount of whole eggs. It could work in reverse.