TOM AIKENS’ LACTOFREE RECIPES

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Michelin Star chef Tom Aikens whips up a treat with these excellent lactose free recipes, enjoy!

1) YOGURT MOUSSE WITH WARM MIXED FRUIT COMPOTE

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500g Frozen Mixed berries

90g caster sugar.

1 fresh vanilla pods split and scraped

50ml lemon juice

Peel from 1 lemon

1 stick cinnamon

50ml Vanilla essence

4g cornflour mixed with a little water to thicken

Place the berries into a pan with the cinnamon stick, caster sugar, vanilla pod, water, lemon juice and cover with a lid and cook on a low heat for 10-15 minutes until the berries are becoming slightly soft and the juices are coming out, then add the corn flour cook out for a minute then remove from the heat to cool, place into a bowl and into the fridge to cool

YOGURT MOUSSE

4 Leaves gelatin Soaked in cold water

200g Lactofree whole

150g Lactofree cream

100g Caster sugar

Zest of two lemons

250g Lactofree strawberry yogurt

2 vanilla pods split and scraped

Warm the milk, cream, sugar with the vanilla and lemon zest, add the gelatin and stir till melted, then pass through a fine sieve and place over iced water till semi set then add the yogurt and leave to set. Serve this in a bowl with the compote over the yogurt with a few fresh mixed berries

2) POPPY SEED AND RASPBERRY MUFFINS Makes 16-20

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Prepare the trays by lining a muffin tin with 16 paper cases

115g spreadable

230g caster sugar

5 medium egg yolks

1 tbsp vanilla extract

230ml Lactofree raspberry yogurt

35g poppy seeds

315g plain flour

1 tsp bicarbonate of soda

1/2 tsp baking powder

A large pinch of fine sea salt

3 medium egg whites

1/4 tsp cream of tartar

200g fresh raspberries

Beat the spreadable and half of the sugar until fluffy and white, then add the egg yolks little by little. Mix in the vanilla, yogurt and poppy seeds.

Sift the flour, bicarb, baking powder and salt into a bowl.

In a separate bowl, whisk the egg whites with the remaining sugar and the cream of tartar to a meringue texture. Fold this into the egg yolk mixture, then fold in the flour. Fold in the raspberries lightly. Divide between the muffin trays, and bake for 20–25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin then transfer to a wire rack to cool completely.

3) WHITE ONION SOUP CIDER AND CHEDDAR

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500g sliced large onions

400ml chicken stock

450ml sweet Cider

150ml Lactofree cream

100g spreadable

10g picked thyme leaf

6g salt

12g sugar

3 slices baguette per portion + a garlic clove

100g Lactofree cheedar cheese (grated)

4g chopped chives

Place a pan onto a medium heat and add the spreadable, once melted add the onions along with the thyme sugar and salt. Cook this on the same heat stirring now and again until lightly caramelised and golden approx after 15-20 mins. Add the stock and cider, bring to a simmer and cook for 10-12 minutes, then add the cream and puree till smooth, then just before serving then add the chives. Toast the baguette till golden then rub with garlic and cover in the cheese and toast until golden, place this on top of your soup.

4) VANILLA CRÈME BRULÉE

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400ml Lactofree cream
100ml Lactofree Whole
5 egg yolks
150g Caster sugar
1 vanilla pods split and scraped
8 drops of vanilla essence
Whisk the egg yolks with sugar and vanilla beans (split and scraped), add the Lactofree Whole and cream. Leave this for 1 hour to infuse, whisking now and again. Pass through a fine sieve, and place into a shallow ceramic dish – no more than 2 cm deep, or 6-8 individual ramekins. Place into the oven on 90˚c for approximately 45 minutes to 1 hour until it is jelly-like, set. When these are ready, place into the fridge to chill, up to 2 hour. Sprinkle with golden castor sugar, then blowtorch till golden.

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