When it comes to desserts, we become extra choosy in our selection to spare the disappointment of biting into a confection that might upset us extremely. And for those, who are in quest of gluten-free desserts, here’s your recipe! Boom!
Buttermilk Caramel Puddings
The perfect winter dessert requires minimal constituents!
INGREDIENTS
• 350g white caster sugar
• 3 sheets leaf gelatin
• 600ml double cream
• 1 vanilla pod, split and scraped seeds
• 284ml pot buttermilk
INSTRUCTIONS
- Take some 6-8 dariole moulds or separate pudding basins, tipping 150g of sugar into a shallow pan at medium heat. Cook the sugar until it gets dissolved, and assumes the colour of a red-brown caramel. Put the hot caramel over the mold base, in a way that some stick to the sides. Set it aside.
- now, soak the gelatine in extremely cold water for about 10 mins in order to soften and top the cream, the remaining sugar, the vanilla pod and seeds into a saucepan heating it. Then stir the solution until smooth and put to simmer, combining occasionally. Afterward, remove it from heat and add the drained gelatine leaves, stirring so that it disperses. Later on, let it cool.
- When it turns mild, remove and squeeze out the vanilla pod, mixing in the buttermilk, then contuse everything into a jug. Pour the batter between the moulds, placing in the fridge for at least a couple of hours, or throughout the night to set down properly.
- finally, plunge the mold bases into steamed water for a short time, until the fillings come away from the sides. Once you are confident, place a serving plate over the mould and carefully turn, allowing the yield to come out on the plate. And then, scoop out any caramel sauce to dribble over the puddings!
Chocolate orange tart
This recipe uses raw cacao, coconut oil, naturally sweetened by dates, oranges and honey!
INGREDIENTS
For one filling
- dates (75g)
- 2 oranges
- coconut oil (50g)
- honey (175g)
- raw cacao powder(140g). Keep some extra for dusting.
For Crust
- coconut oil (100g)
- ground almonds (140g)
- dried coconut (175g)
- 2½ tbsp clear honey
- 1 tbsp raw cacao powder
INSTRUCTIONS
- Pour the dates in a bowl, and cover with boiling water for 20 mins until soaked.
- Then, whisk the ingredients in a food processor, until well combined.
- Crown the batter into a 23cm loose-bottomed tart tin with holes and scatter it even across the base. Then push into the channeled sides with the fingers and cover with clutched wrap in order to chill.
- Now, drain the dates and put them in a blender with the juice of an orange, coconut oil, honey and cacao. Coalesce together until mostly smooth, and rake into the chilled crust leveling properly.
- Harden for 1 hr (minimum) and take out of fridge 10 mins before serving!
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