Wednesday, November 17, 2010

Allergy Free Version of Sonia Cabano's Coffee Amarula Cups

Little pots of gooey, creamy heaven.

In my previous post, I reviewed Sonia Cabano's "Easy Simple and Delicious" and tweaked three of her dishes to provide allergy free versions.

The dessert "Coffee Amarula Cups" was amazingly delicious, but oh so naughty and oh so rich! Packed full of copious amounts of cream and mascarpone; I challenged myself to come up with a recipe that would provide the same affect, but not contain the dairy or gluten...

So here is my:

Frangelico Custard-Cream Cups:
(Serves 4)


5 - 6Tbs Frangelico, plus extra for serving
2 - 3 Chocolate Chip Biscuits, per cup (recipe below)
250mls Alpro Soya Dairy Free Vanilla Custard
250mls Soya Cream
5 - 6tsp Fructose
1tsp Nomu Vanilla Paste
Finely Grated Zest of 1 Orange
 3Tbs Flaked Almonds, for serving (lightly toasted or plain)

"Nutty" Chocolate Chip Biscuits:
 (Makes 15)


1/4 Cup Buckwheat Flour
1/4 Cup Maizena
1/4 Cup Potato Starch
1/4 Cup Quinoa Flour
4.5mls Xanthan Gum
2.25mls Bicarb of Soda
1/2tsp Baking Powder
2.25mls Sea Salt
75mls Canola Oil
75mls Brown Sugar
1/2tsp Egg Replacer + 1Tbs Water
1/2tsp Nomu Vanilla Paste or Vanilla Extract
1/3 Slab Beacon Midnight Velvet, cut into small chunks


First make the biscuit dough - it is best if it is made 40 hours in advance
Sift all flours individually into a large bowl
Whisk the rest of the dry ingredients into the flours
Combine all the liquid ingredients together and add them slowly into the dry ingredients - stirring as you go
Add in the chocolate chunks and fold the mixture gently so as not to break them
Cover with cling film or put into a sealed container and then into the fridge for about 40 hours (this helps the dough stick together and to provide a lovely biscuity effect)

On the day that you would like to serve the cups:
Heat oven to 150 degrees Celsius
Once chilled for 40 hours (or there abouts) - remove the biscuit dough from the fridge and roll into ping pong ball sized shapes
Bake in the oven for 20 minutes
Remove from the oven and allow to cool on a wire rack (these are gorgeous as a teatime or anytime snack - crunchy on the outside and soft in the middle)
Beat together the custard and the cream until frothy and a bit stiff
Add the orange zest, vanilla paste, a little Frangelico to taste and the fructose - set aside
Break up the biscuits into the cups and cover with the Frangelico, to moisten
Spoon the custard-cream over the moistened biscuits in equal amounts
Chill the Frangelico cups in the fridge until ready to serve
Sprinkle with flaked almonds and an extra drizzle of Frangelico


No comments:

Post a Comment