• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
Trishiad

dessert for the mega-allergic

40 posts in this topic

I think I'll have them both over this Summer to make gelato if Kerry has a recipe that will work.

Last time I was in Whole Foods in Santa Ana, they carried a line of freeze dried fruit pieces that were crunchy and flavourful. As long as you keep them dry they keep their crunch.

Mango Gelato (or is it Gelati) actually I think this one is a sorbet

Make a syrup of one part water and one part sugar. Bring to a boil, simmer for 5 minutes. Cool.

Puree 2 nice ripe mangos, add enough water to bring up to about 1 cup. I usually put this through the finest plate on the food mill to remove any stringy bits. Add a couple of tbsp fresh lemon or lime juice.

Place in a narrow deep container and place a clean, uncooked egg in the liquid (don't crack the egg into the mixture, just place the uncracked egg in). Add syrup until the egg floats showing a crown somewhere between the size of a dime and a quarter. This mixture will then be at the correct density to make a nice sorbet. You will probably be adding about 1 1/4 cups of syrup. Add about 1 tbsp of corn syrup and a pinch of salt.

Chill until cold, churn in ice cream freezer until frozen.

The egg trick is from Madeline Kamnan's - The New Making of a Cook.

Share this post


Link to post
Share on other sites

How about focusing on a fun presentation of fruit? Not the most exciting thing in the world but they look cool. Such as this?


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

Share this post


Link to post
Share on other sites

Could you use a sugar substitue like Whey Low or Splenda in place of real sugar? That way, you could do the crumble or cobbler. I second the recommendation of the gluten-free flour as well. Also, the mango with sticky rice is a good idea, and I've never come across a kid who didn't like it.


-Sounds awfully rich!

-It is! That's why I serve it with ice cream to cut the sweetness!

Share this post


Link to post
Share on other sites
Could you use a sugar substitue like Whey Low or Splenda in place of real sugar? That way, you could do the crumble or cobbler. I second the recommendation of the gluten-free flour as well. Also, the mango with sticky rice is a good idea, and I've never come across a kid who didn't like it.

Sticky rice is always a hit.

And you don't necessarily have to use mango. Go for a fruit that's sweet, almost rich, preferably custardy and you're good to go. Durian (maybe not), even custard apple might work out.


May

Totally More-ish: The New and Improved Foodblog

Share this post


Link to post
Share on other sites

But while I got that the Mom seemed a bit wishy washy saying sugar was 'not so good'. I also see the other side that people who have real allergies with flour know that you can get residual flour into your product from the enviroment. Like a bakery for example where it's used all the time type of thing. Or a home where it was used recently.

Sometimes you need a 'clean room' too.

Sounds like they are doing more of an elimination diet. I mean she may certainly have known allergies, but it sounds like they are narrowing the list of possible allergens down by trial and error. It actually is a whole control thing. Got the t-shirt on.

I wouldn't hardly atempt to make anything for her myself. But you are brave and good for forging ahead. I would find out what the Mom allows her to have off the shelf--like a certain candy or something purchase-able that I would not be responsible for if it bothered the little girl in some way. And I would let them open it too. I would make it the exact product the Mom told me to purchase for her. It has the potential to set you back a couple weeks of testing if that's what the Mom's doing.

That's what I would do.


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites
Could you use a sugar substitue like Whey Low or Splenda in place of real sugar? That way, you could do the crumble or cobbler. I second the recommendation of the gluten-free flour as well. Also, the mango with sticky rice is a good idea, and I've never come across a kid who didn't like it.

Sticky rice is always a hit.

And you don't necessarily have to use mango. Go for a fruit that's sweet, almost rich, preferably custardy and you're good to go. Durian (maybe not), even custard apple might work out.

I'm not quite sure that little American kids would like durian. :laugh: Although, you're right about the fruit not needing to be magoes. I bet peaches or apricots would be really good with sticky rice as well as custard apple.


-Sounds awfully rich!

-It is! That's why I serve it with ice cream to cut the sweetness!

Share this post


Link to post
Share on other sites

Okay, just to set the record straight, Mom didn't ask me to make something special and when I asked blondie she said I should bring whatever I wanted because even if she couldn't eat it, the "crowd" would enjoy it. Man! It's hard to believe she's only 6. So, you see, I really do have to make something for her because she deserves it and because it's not impossible. I don't think Mom is being controlling just because. I think blondie gets really f'ing sick and they're trying to keep her well. She is So cute!

Going with a coconut milk rice pudding with tropical fruit compote and a honey toasted coconut garnish.

All I need to know now is:

granulated fructose

or

stevia

and do I use the same amount as I would sugar?

Share this post


Link to post
Share on other sites

Stevia is an acquired taste. If you don't acquire it just right it tastes like pure shit.

My apologies to any Stevia lovers.

I certainly did not acquire the right taste.

But maybe little Blondie did.

<< choke, choke :sad: cough, sputter >>

...I don't think Mom is being controlling just because...  I think blondie gets really f'ing sick and they're trying to keep her well.  She is So cute!

Yeah, I get it. My kid was sick too and that's what yah gotta do sometimes. And I think it's awesome you're doing this despite the challenges. I'm well passed 50 and have no patience left for it, but sure btdt.


Edited by K8memphis (log)

Share this post


Link to post
Share on other sites

sorry!  sometimes i type first, think later...BUT...this is a little girl and she has tons of allergies...so then, on a special occasion her parents want little to no sugar as well?!  cut the girl some slack (unless she has diabetes) and let her enjoy something special that someone so obviously wants to make so that she can actually eat it along with everyone else instead of having to sit by and watch.  a professional, no less, who would make something delicious that would accommodate her allergies.  but there are other threads for this discussion.

Believe it or not, you can be allergic to sugar. Most granulated sugar comes from sugar cane or beets, and if you're allergic to one of those, you can have problems with sugar coming from that source.

In brief defense of Alana, she knows the area that I live in and it's true we have a lot of parents who are quite strict about what their kids consume.  This one really is terribly allergic though, her big sis eats like everyone else.

I was thinking about that jello mold too but wonder if rice milk really will sub well.  Also, when she does get a treat it's jello.  I was hoping to expand her sweets options a bit.

FoodieMom, it like the idea of a cobbler.  Do you think I could make it with less sugar and still get a decent crumble?  The recipe calls for xantham gum, what does it do? Do I need it?

Oh, I know how that goes... I just live a bit Southeast from you and there are a lot of folks with that same kind of mentality... actually it's the extremes here... the people who feed their kids tons of junk, and the ones who are the militant granola crunchers.

Xantham gum kind of makes up for the lack of gluten in gluten free recipes. I've seen recipes using guar gum or gelatin instead. Gluten free baking is a lot more like a chemistry experiment than making with wheat flour.


Cheryl

Share this post


Link to post
Share on other sites
Okay, just to set the record straight, Mom didn't ask me to make something special and when I asked blondie she said I should bring whatever I wanted because even if she couldn't eat it, the "crowd" would enjoy it.  Man! It's hard to believe she's only 6.  So, you see, I really do have to make something for her because she deserves it and because it's not impossible.  I don't think Mom is being controlling just because.  I think blondie gets really f'ing sick and they're trying to keep her well.  She is So cute!

Going with a coconut milk rice pudding with tropical fruit compote and a honey toasted coconut garnish.

All I need to know now is:

granulated fructose

or

stevia

and do I use the same amount as I would sugar?

i've tasted stevia and without having tasted granulated fructose, i would say use the fructose! hehehe

definitely use a lot less than the sugar and then taste. the sticky rice thing isn't like real baking so you can adjust as you deem necessary. you're the best trish. this little girl sounds so cute. are you already doing some matchmaking? :wink:

Share this post


Link to post
Share on other sites

matchmaking, me? oh, you know it. my blue eyed boy with that blondie haired girl......

Mom says to use Stevia. So, I'm gonna grab some from a friend who owns a GNC

store and I'm going to try about 1/4 teaspoon in place of the 1/2 cup sugar. Apparently, some stevia tastes like the actual herb with a licorice sort of flavor and some of it has been rendered flavorless, we'll see.....making it next weekend and will post then.

thanks all

Share this post


Link to post
Share on other sites

Mom says to use Stevia.  So, I'm gonna grab some from a friend who owns a GNC

store and I'm going to try about 1/4 teaspoon in place of the 1/2 cup sugar.  Apparently, some stevia tastes like the actual herb with a licorice sort of flavor and some of it has been rendered flavorless, we'll see.....making it next weekend and will post then.

thanks all

I've seen stevia at Trader Joes and Whole Paycheck too.


Cheryl

Share this post


Link to post
Share on other sites
Okay, just to set the record straight, Mom didn't ask me to make something special and when I asked blondie she said I should bring whatever I wanted because even if she couldn't eat it, the "crowd" would enjoy it.  Man! It's hard to believe she's only 6.  So, you see, I really do have to make something for her because she deserves it and because it's not impossible.  I don't think Mom is being controlling just because.  I think blondie gets really f'ing sick and they're trying to keep her well.  She is So cute!

Going with a coconut milk rice pudding with tropical fruit compote and a honey toasted coconut garnish.

Actually, it happens more often than you'd think. My baby brother was asthmatic (going to the doctor every two weeks to a month) and at the same age, he'd do the same. If given chocolates, he'd bring them home and hand them over to me without being told he couldn't eat it.

That sounds yummylicious!


May

Totally More-ish: The New and Improved Foodblog

Share this post


Link to post
Share on other sites

Just home from a nice potluck. Brought a pile of cognac truffles (left over from Father's Day production) and something I call "Golden Girl Parfait". Didn't manage to snap a photo (I know, I suck) because I was trying to get my 4 year old clean and keep him clean and assemble the dessert and remember to apply a little lip gloss.....you know the drill.

Super Delish, loved by all. Ridiculously easy to make and could be altered in countless ways.

1 cup Basmati Rice

40.5 oz (3 cans) Coconut milk

2-3 grams NuStevia (got mine from GNC in little packets, no strange flavor at all)

1 teaspoon vanilla

dump rice, stevia and 2 1/2 cans coconut milk in a pot, bring to a boil. Reduce heat and simmer about 20 minutes (until rice is soft), stirring now and then. Turn off heat and add vanilla and more coconut milk if needed. Toss in fridge.

Slice 1/2 of a ripe pineapple and 3 mangos and saute until soft. add the zest of one lime. Toss in fridge.

1/3 cup unsweetened coconut, some honey, and the ground seeds of 2 cardamom pods on a sheet into a 350 oven for 10 minutes or lightly browned. Remove from oven, it will crisp as it cools.

Layer tropical fruit compote and rice pudding in a glass dish and top with coconut crumble.

thanks for all your help gang.

Share this post


Link to post
Share on other sites

Thanks for the update Trish! I hope that blondie and her mom appreciated the dessert and that everyone was happy in the end. It sounds like it turned out great and sounds delish! You'll have to develop a whole repertoire of these desserts if you can get your son to marry blondie...hehehe in twenty years, that is!

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By JesseK
      Hello,
       
      hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature. 
       
      Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated. 
       
      Thanks,
       
      Jesse
    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
  • Recently Browsing   0 members

    No registered users viewing this page.