Low Fructose / Gluten & Lactose Free
We have replaced the sugar with rice malt syrup in this delicious Sue Shepherd recipe (if you are not cooking for fructose intolerant, perhaps even honey could be great as well) - it's actually really simple to make and is a lovely refreshing dessert...
4 tbspn rice malt syrup
finely grated zest from 1 lemon
juice from 1/2 lemon
finely grated zest from 1 lime
juice from 1/2 lime
5 egg yolks
250ml thickened lactose free cream, lightly beaten
Beat the egg yolks with electric beater for about 7 minutes until the mixture is thick, pale and creamy and has nearly doubled in size. Set aside.
Combine rice malt syrup, lemon and lime zest and juice in a small saucepan over low heat and stir for a minute. Increase heat to medium to high and simmer for approx 7 minutes, the mixture will go frothy and reduce a bit. Be careful not to burn and continue to stir.
Pour the hot mixture into the beaten yolks and beat together for a further 10 minutes.
Mix in the lightly beaten cream and also another squeeze of lemon and lime juice if you want a bit of extra zest.
Pour into a small rectangular metal dish (we used a square 1 litre dish), cover with cling wrap and freeze over night.
We recommend those with fructose malabsorption enjoy in small quantities.