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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Vegan Lemon Curd

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Lemon curd has always been something of an enigma to me. It is tart yet sweet. It is light yet rich. It is complex yet simple.

vegan lemon curd

I decided to take my dairy-free version a step further and make it egg-free as well. The vegan-friendly version still tastes rather rich despite the omission of egg yolks that are traditionally found in lemon curd. The only thing I found noticeably lacking was the more vibrant yellow color. So, I decided to enhance it some by adding grated lemon zest to the mix. The zest also added an extra lemon punch to the curd.

 

Recipe: Dairy-Free Lemon Curd

Ingredients:

  • 1/4 c. water
  • 3 Tbsp. corn starch
  • 1/2 c. lemon juice, fresh squeezed
  • 1/2 to 3/4 c. sugar (less if using Meyer lemons)
  • 1/4 tsp. salt
  • 1/4 c. unsweetened, plain almond milk
  • 1 tsp. lemon rind, optional
  • 2 Tbsp. dairy-free/vegan margarine

Instructions:

  1. Make a slurry by combining the water and the corn starch and set aside.
  2. Combine lemon juice, sugar (start with less and add more later if needed), and salt in a nonreactive, heavy bottomed sauce pan.
  3. Constantly whisk of medium heat until the sugar has dissolved and the mixture is hot.
  4. Gradually add the cornstarch slurry while whisking.
  5. Allow the lemon mixture to continue cooking while whisking until it boils and is thickened.
  6. Remove from heat when desired thickness is reached as boiling it for too long will break the sauce (curd).
  7. Add milk, margarine and lemon rind (if using) and blend well.
  8. Cool in the pan or another nonreactive container (glass, etc). Cover with plastic wrap or wax paper that touches the surface to prevent a “skin” from forming.
  9. To store, refrigerate in a covered container.
  10. Note: Curd will thicken some more as it cools.

Copyright © 2015.
Recipe by Paula, A Simple Home Cook.