Granita is usually served as a dessert but once you’ve tried it, you’ll want it anytime. Best to prepare well in advance of your coffee craving!

Ingredients

500mL boiling water
4 tsp instant coffee
100g sugar
375mL Pauls Zymil

Method

1. Dissolve coffee in boiling water and add the sugar.
2. Allow to cool and then add the milk.
3. Pour the mixture into a shallow tray and set in the freezer.
4. When ice crystals begin to form, approximately 30 minutes to 1 hour, remove tray from freezer and stir.
5. Return tray to freezer and repeat several times until all liquid has formed into ice crystals Serve straight from the freezer.

Serves 6

Light and golden, these Corn Fritters are great for easy entertaining or a quick snack.

Ingredients

120g self raising flour
1 egg
200g sweet corn kernels
1/2 tbsp spring onions, chopped
1/2 tsp cumin, ground
1/2 tsp coriander, ground
200ml Pauls Zymil
1/2 tsp salt
Oil for frying
Sweet chilli sauce

Method

1. In a large bowl place flour, egg, corn, spring onions, spices, salt and milk.
2. Mix together with a spoon until incorporated. Heat oil in a deep frying pan. Gently place teaspoons of the mixture into the hot oil. Fry for a few minutes until golden.
3. Drain on absorbent paper and serve with sweet chilli sauce.

Who can resist crème caramel? Favoured dessert of the French and Australians alike this is no nonsense decadence at its best.

Ingredients for the caramel

200g castor sugar
150mL water

Method

1. Mix sugar and water in a thick bottomed saucepan.
2. Bring to the boil and continue to boil until golden brown.
3. Remove from heat and allow to cool slightly. Pour a small amount of the caramel into individual serving dishes and let the caramel go cold.

Ingredients for the crème

1 Litre Pauls Zymil
8 eggs
120g sugar
1 teaspoon vanilla essence

Method

1. Bring milk and vanilla to almost boiling point, remove from the heat.
2. Mix eggs and sugar together, pour on the hot milk and mix well.
3. Strain the mix and pour into prepared serving dishes.
4. Place dishes in a deep roasting tray and fill tray with water to ¾ up the sides of the dishes.
5. Bake in oven at 140ºc for approx 45 minutes.
6. Remove from oven and cool in the fridge over night.
7. To serve, dip the dishes in hot water to soften the sides of the crème.
8. Turn out on to serving plate and pull off the dish.

Serves 8

Profiteroles are hard to resist but given the lashings of cream usually used, they’re sadly avoided by people with lactose sensitivity. The great news is that you can make your own using Zymil and love it again!

Choux Pastry Ingredients

300mL Pauls Zymil
200g plain flour
100g unsalted butter
4-5 whole eggs

Method

1. Place milk and butter in saucepan and heat until butter has melted,
   don’t allow milk to boil.
2. Turn down the heat and add flour.
3. Stir vigorously until mixture comes away cleanly from sides of the pan.
4. Remove from heat and allow to cool for about 5 minutes.
5. Add eggs one at a time and beat vigorously between each addition.
6. Place mixture in piping bag and pipe any shape size onto a lightly greased baking sheet.
7. Bake in a pre-heated oven at 190ºc for approx 15 minutes.

Note: It may be necessary to turn the heat down to allow choux pastry to dry out without burning.

Cream Filling Ingredients

300mL Pauls Zymil
60g castor sugar
2 whole eggs
40mL Pauls Zymil
60g cornflour
½ teaspoon vanilla essence

Method

1. Bring the 300mL milk, sugar and vanilla to almost boiling point.
2. Mix together the remaining 40mL of milk, eggs and cornflour.
3. Add the two mixtures together and pour into a clean saucepan.
4. Cook over a low heat stirring continuously until thick.
5. Transfer mixture into an electric mixer and whisk until smooth.
6. Allow to cool completely then pipe into the cooked and cooled profiteroles.

Makes about 20 profiteroles

This hearty soup is sure to be crowd pleaser. Thick and creamy but without the lactose, it’s delicious served with warm crusty bread.

Ingredients

1 medium sweet potato, diced (500g)
1 small onion, diced
1 large carrot, diced
1 tsp medium curry powder
Pinch of dried chilli flakes, crushed
250mL Pauls Zymil
200mL vegetable stock
200mL water
Salt and pepper
Flat-leaf parsley, fresh coriander & fresh chilli chopped for serving

Method

1. Place all ingredients in a large saucepan.
2. Bring to the boil and simmer for 20 minutes until soft.
3. Blend in food processor until smooth. Add more milk if too thick.
4. Season to taste with salt and pepper and serve with the chopped parsley, coriander and chilli.

Serves 4

Soufflés are always impressive to serve at dinner parties and not as difficult to make as some people believe. The pistachios give a subtle nutty flavour to this rich and creamy dessert.

Ingredients

400mL Pauls Zymil
4 egg yolks
½ teaspoon vanilla essence
125g castor sugar
50g cornflour
50g plain flour
100g ground pistachio nuts
5 egg whites (whisked to meringue with 150g castor sugar)

Method

1. Butter inside of 6 soufflé dishes and sprinkle with castor sugar or some finely ground nuts, making sure the inside of the dish has a fine coating.
2. In a saucepan, bring the milk and vanilla to almost boiling point. Remove from heat.
3. In a bowl whisk the yolks and sugar until they are pale in colour and the consistency of thickened cream.
4. Add hot milk to egg yolk mix and stir well.
5. Sift the two flours together, add them to the milk mixture and whisk until smooth.
6. Pour mixture into clean saucepan and cook over a low heat stirring constantly until mix thickens.
7. Add the ground pistachios.
8. Pour into mixing bowl and whisk with electric mixer until smooth and cool.
9. Fold ¼ of the meringue into mixture and mix well.
10. Carefully fold in the remainder of the meringue.
11. Spoon soufflé mix into prepared dishes and bake at 180ºc for approx 10 minutes or until well risen, firm and golden brown.
12. Dust with icing sugar and serve immediately.

Serves 6