A guide to perfect dairy free whipped cream

Dairy Free and Gluten Meringue Desserts

Dairy free whipped cream is easier than you might think and it has the added benefit of bringing a distinctively new flavor profile to any dessert. I prefer working with coconut milk to create my dairy free whipped cream.

Follow these fail safe tips to create your whipped coconut cream:

• Use a can of coconut milk - do not use boxed coconut milk

• Use full fat coconut milk.

• Chill it overnight but DO NOT freeze

• When you open the can DO NOT shake or tilt

• Scoop out the hardened coconut milk solids and reserve for your recipe.

• Chill your whisk and mixing bowl in the freezer for at least 10 minutes if not more.

• Use an electric hand mixer or stand mixer. DO NOT attempt to whisk by hand

• Sweeten with powdered sugar (1/4 cup/can of coconut milk). You can substitute with honey or a natural sweetener but note that whenever you add a liquid you will reduce the ability of the cream to set.

• If you choose to add natural sugar like coconut or sugar in the raw, grind it fine before adding and then add a table spoon of sifted cornstarch to the mixture.

• Mix on medium high with a wire whisk for 4-5 minutes. Do not fret if the mixture still appears to be too watery.

• Place in refrigerator for at least four hours before use.

• If for some reason your coconut cream has not set firmly after this time you may have had the misfortune of using a "dud" can. At this point you have the option of using gelatin or agar agar to set it up. Use one teaspoon of gelatin powder bloomed in 3 teaspoons of coconut water for 10 minutes. Gently heat this mixture to allow gelatin to dissolve. Do not bring it to a boil. Cool slightly. place coconut cream in the mixer and whisk on medium while adding the gelatin. Continue whisking till thickened.

Use your whipped coconut cream to fold in berries and meringues to make a dairy free Eton Mess or top your mini pavlovas with this healthy alternative to whipped cream. Remember though that a little goes a long way- coconut cream is very filling! This is perfect for those mini summer desserts.

Meringue Whipped Coffee

Meringue whipped Coffee

I love working in my commercial kitchen but my chaotic home kitchen is where the real magic happens. Every new recipe starts here, where my kids and I jostle for counter space and vie for time at the mixer. This meringue whipped coffee is a recipe that we all enjoyed working on together.

A few weeks back, my twelve year old got on the Whipped Coffee bandwagon and the created this Dalgona coffee for me but because he knows me well he decided to add some of my meringues to it. Genius! A perfect afternoon pick me up. If you love coffee, the combination of strong, hot whipped coffee with sweet crunchy meringues folded into it, scooped on top of ice cold milk will be your new favorite coffee dessert. This dessert is gluten free and can also be adapted to be dairy free and fat free depending on the type of milk you choose to use.

I should mention, that both my boys collaborated to make this video and that the gorgeous insta-worthy shot above was taken by Tahm @couleure_photography.

Ingredients:

2 Tbs Instant Coffee

2 Tbs boiling water

2 Tbs granulated sugar

1 Cup ice cubes

1 Cup cold dairy or nondairy milk

1 Pack Confetti Crunch Meringues

Method:

Makes two servings.

Add the coffee, hot water and sugar and whip with a hand mixer or stand mixer. It takes some time so be patient and don't give up.

Once whipped to the desired consistency, add three quarters of the pack of Confetti Crunch meringues.

Divide the ice and milk between two glasses.

Spoon the whipped coffee and meringue mixture on top of the milk and top with the reserved meringues.

Strawberry Creme Fraiche Mini Pavlova

Strawberry and Creme Fraiche Mini Pavlovas

Mini pavlovas are an adorable, easy to make, gluten free and mess free crowd pleaser and because they are so elegant they are a lovely dessert to end a sit down meal. While most pavlova recipes use heavy cream, I love the nutty, tangy flavor of creme fraiche and it marries particularly well with the strawberries.

You can purchase mini pavlova shells in the Meringue Shop and if you live in the Bay Area you can certainly call us to order the entire dessert from Délice Glacé but I am hoping that this recipe and others that will follow, will give you the option of making your own fillings at home.

So first a history lesson about pavlova. Why? Because I'm a nerd and I love food history. So the Pavlova is a classic meringue dessert that is named for the Prima Ballerina Anna Pavlova. This dessert was originally served to her when she was on tour in Australia and New Zealand. Now here is the contentious part- both countries claim to have invented the dessert. I choose not to get in the middle of any meringue skirmishes but I can tell you that on my visit to New Zealand last year I had some pretty spectacular pavs (sorry no pics of the Pavlovas because we were too busy eating but here is a photo of us having a blast- thanks to @latitudesouthtravelcompany- this not a paid sponsorship). I was hoping to taste the Australian versions this year but a pesky pandemic has laid waste to those plans- just for now- not forever.

Zip lining in Rotorua New Zealand

Ingredients for Mini Pavlova filling:

Serve 3

1/4 Cup Creme fraiche

1 tbs confectioners' sugar

150 g fresh strawberries

50g fresh cherries

1 tbs sugar

Method:

Finely chop the strawberries and cherries.

Add the sugar to the strawberries and place in a small saucepan. Reserve the cherries.

Heat the mixture on medium heat just till you start to see some syrup forming and coating the berries. Remove from heat. Cool completely.

Add the cherries to the strawberry mixture and refrigerate.

Whip the creme fraiche with the confectioners' sugar.

Assemble the mini pavlovas (see video below). I like to add a little fruit mixture at the bottom and then alternate between fruit and cream. I used Wilton tip 1M to pipe the cream but fluffy dollops of it on the shells look really pretty too.

Serve immediately.