It can be challenging to find a Low FODMAP, dairy free desert option that isn't simply sliced fruit.
If you are looking for something a little bit different, you may want to give this recipe a try! This desert is interesting as its made up of layers of fresh rhubarb in syrup, cherry blossom flavoured jelly and coconut yogurt.
This desert is topped with a generous helping of finger lime pulp, also called caviar lime. The flesh of the finger lime consists of small balls that pop and release juice when gently squeezed! The juice tastes like lemon, lime and apple juice mixed together. Tart but refreshing and delicious!
The caviar lime pulp, mint leaves and pansies make this desert look as good as it tastes! I make this desert for my family when they visit. They love it as much as I do! Best part is they have no idea that it's also Low FODMAP! Until now......... :-)
For the jelly layer I used agar agar powder, which is a plant based form of gelatin. Beef or pork gelatin works just as well, though I do find that it can be a little bit more 'foamy', creating air bubbles in the layers. If you are using traditional gelatin, I would recommend skimming the surface of gelatin mixture before pouring.
The ratios given in this recipe are 1/2 tsp agar agar powder to roughly 1/2 cup water/juice. This makes a semi-firm jelly. If you want softer or harder jelly, adjust to your taste.
You could create almost any gelatin layer you wanted, using fruit juices such as mango, pomegranate or lemon.
If you decide to give this recipe a go, share your thoughts, pictures and recipe tweaks. Good luck!
Notes before we get cooking!
FODMAP red, amber green rating reflects the total amount of Fructose (FTS), Lactose (L), Mannitol (M), Sorbitol (S), Galactooligosaccharide (GOS) and Oligos Fructans (FTA) in the TOTAL volume/weight of the ingredients used in the recipe. Grey means that no FODMAP rating exists for the listed ingredient..yet!.
This recipe makes approximately 2 deserts (1 desert pictured).
I'm a big fan of simple recipes that don't need fancy equipment. For this recipe it does help to have a heavy bottomed pan to make rhubarb syrup, and a glass cup or other container to hold the rhubarb, jelly and coconut yogurt layers.
Wash and cut the Rhubarb.
Place the rhubarb into the pan. Add the sugar and water.
Bring the rhubarb - sugar mixture to a gentle boil.
Turn down the heat and simmer, until the water evaporates and the mixture develops a thick, syrup like consistency. Set aside to cool.
Add 1/2 tsp of agar agar powder to your juice/water mixture and stir well.
Heat in the microwave for 30 seconds (until the water/juice-agar mixture just begins to boil).
Let the mixture cool and thicken slightly (5 mins, depending on the quantity of setting agent used).
Layer your chosen cup or glass with the rhubarb syrup mixture and then the coconut yogurt.
Gently pour the slightly thickened agar- water/or juice mixture on top of the coconut yogurt, taking care not to disturb the yogurt layer.
Let the assembled desert cool at room temperature for a further (5-10 mins). As it cools it forms a skin and can then be transferred to the fridge to cool for a minimum of 3-4 hours, or overnight.
When you are ready to serve, dress the pudding with fruit, vegetables or herbs of your choice.
I'm very passionate about the management of autoimmune conditions in a healthy way.
I speak with medical professionals, read journals, try and test new recipes to share with you and diligently undertake research online. That being said, as you know, each autoimmune disease, as well as any set of symptoms you may be experiencing are unique.
All information provided is in no way intended to be a substitute for professional medical advice. Always talk to your doctor or healthcare provider to ensure the appropriateness of any information in relation to your own situation.
And finally, please comment and share so we as a community better cope with our conditions by through growth and learning.