Dairy Free, Gluten Free Mock Cream
November 16, 2016
This recipe has been sent in by one of our Internet customers, who prefers to be identified as “Kiwiyumyum”. Her comments are:
“You may be interested in passing along this recipe to those amongst us who have dairy AND gluten intolerances. While looking for a way to clean candle wax off a carpet I came across this mock cream recipe in an old Handy Hints book. I replaced the milk and butter with Goats milk and Olivani [dairy free] margarine. I'm so impressed with the result that I just felt I had to share with others.”
I have tried this recipe with both goat’s milk (the UHT variety available in boxes at the supermarket) and Rice milk (the Vitasoy breed, enriched with chickpea flour, also UHT). I have found that both work well, the rice milk actually producing a rather thicker and creamier result than the goat’s milk, possibly because of the extra chickpea protein. As Kiwiyumyum comments, the mock cream does look slightly curdled (not repulsively so!) but the taste is very pleasant in both cases, and might just add that extra little bit of luxury to the lives of the dairy and gluten intolerant who can use it as a cake filling or to top off other desserts. Just as an aside, Olivani is the only dairy-free margarine I know of which is regularly available. If anyone knows of others, please let me know and I will add the information to this recipe.
- Prep: 10 mins
- Cook: 5 mins
1Mix cornflour to a smooth paste with milk. Put into a saucepan & boil 3 to 4 minutes. (Stir constantly & turn heat down when it starts to boil).
2Remove from heat and allow to cool.
3Cream margarine and sugar.
4Add slowly to cool, cooked cornflour beating well. Add essence.
5Will taste just like real cream if beaten well.