Michelin Star chef Tom Aikens whips up a treat with these excellent lactose free recipes, enjoy!
1) YOGURT MOUSSE WITH WARM MIXED FRUIT COMPOTE
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
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
Prepare the trays by lining a muffin tin with 16 paper cases
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
500g sliced large onions
400ml chicken stock
450ml sweet Cider
150ml Lactofree cream
10g picked thyme leaf
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