Being sensitive to lactose, doesn’t mean you can’t have ice-cream; and if you’re tired of the same old flavours, you’ll love this great recipe.

PLEASE NOTE: This recipe requires an ice-cream machine

Ingredients

400mL Pauls Zymil
150mL Vaalia low fat lactose-free apricot and mango yoghurt
100g castor sugar
5 egg yolks
1 tspn vanilla essence

Method

1. Heat milk to almost boiling point, remove from heat and allow to cool slightly.
2. Whisk yolks, sugar and vanilla until thick and pale in colour.
3. Add hot milk and stir well.
4. Pour into clean saucepan and cook over a low heat stirring constantly until custard has thickened.
5. Remove from heat and allow to cool in fridge.
6. When mix is cold, blend in yoghurt and churn in an ice-cream machine following the manufacturer’s instructions.

Serves 8

A recipe to impress! The richness of the almond and vanilla create a first class dessert and will have your dinner guests asking for more.

Ingredients

10g gelatine
550mL Pauls Zymil
80g sliced almonds, toasted
1 vanilla pod, chopped
50g sugar
Pinch salt
3 drops almond essence
1 punnet fresh berries for serving

Method

1. Sprinkle gelatine over 50mL of milk in a small bowl.
2. Place 500mL of the milk, vanilla and almonds in a blender and blend until smooth.
3. Strain through a sieve into a medium saucepan, discard solids.
4. Stir in sugar, salt and almond extract, and bring to a boil.
5. Add gelatine mixture, stirring until dissolved.
6. Remove from heat.
7. Grease a baking tray and line with plastic wrap.
8. Pour mixture into prepared tray and set in fridge overnight.
9. Cut into squares and serve chilled with fresh berries.

Serves 6

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

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

My grandmother used to make this pudding for me as a child and I can still remember the taste! This is a simple and traditional recipe but without the lactose.

Ingredients

120g caster sugar
40g unsalted butter, room temperature
3 eggs, separated
1 tbsp lemon zest
50g plain flour
80mL fresh lemon juice
240mL Pauls Zymil
30g caster sugar
1/3 cup icing sugar for serving

Method

1. Cream 120g sugar and butter together.
2. Add egg yolks one at a time.
3. Add lemon zest and gradually add flour, beat until well combined.
4. Add lemon juice and milk, mix thoroughly.
5. Meanwhile in a mixer, whisk egg whites and 30g of caster sugar until soft peaks form.
6. Gently fold egg whites into batter, mixing only until just incorporated.
7. Carefully pour batter into a baking dish and place in a large roasting pan.
8. Pour in boiling water halfway up the sides.
9. Bake for 45 minutes at 170°C until a light golden crust is formed on top.
10. Dust with the icing sugar and serve warm.

Serves 6-8