One of the things we’ve been having to get to grips with recently has been having H on a low FODMAP diet, as advised by the GP. Even for someone as used to dealing with food intolerance and allergy as I have become, this one is a bit daunting. I suppose the big issue is that with a nut allergy, or gluten-free, or lactose intolerance, the substance you’re avoiding is relatively easy to spot in the ingredients and in most cases doesn’t lead to huge problems when creating meals without them. Not so with FODMAPs.
FODMAPs – Fermentable Oligo- Di- Mono- And Polysaccharides – are in lots of different things, and this can make having a varied diet difficult. One of the chief problems is with the allium family. No more onions. No more crushed garlic. The tender white part of spring onions and leeks? Nope. You can still have garlic-infused oil, or the green part of those spring onions and leeks, but since so many things contain onions and garlic, because they taste delicious, it has a big impact on eating out, buying stock cubes, the taste of so many favourite recipes, etc. And then fruit: no more stone fruit, no apples, no bananas unless they are speckle free, because the state of ripeness impacts the type of sugar in the fruit. And that’s just the start of it.
So you can imagine that trying to sort out a birthday cake for H was not as simple as it once was. In the end, we went less cake and more dessert, and kept things as simple as possible. The main objective was to give him something that was uncompromisingly delicious, and so we called on an old favourite, the roulade. H has a bit of a thing for lemon curd, but given the propensity of manufacturers to add fructose and other potentially problematic sugars, we went for home-made, which also meant we could use the egg yolks left over from the meringue.
The final curveball to negotiate was that this slightly fragile dessert was going to have to travel 35 minutes in the car on a warm day to the birthday party. Fortunately, Tesco have started selling a rather good lactose-free mascarpone, so instead of folding the lemon curd into whipped cream, I whipped cream and mascarpone together to make the filling stiffer and less prone to collapse, and gave the whole thing a couple of hours in the freezer for a little extra staying power, which meant it still looked – and tasted – as delicious on serving as it had in my kitchen.
I will at some point see what happens if you freeze it and serve it direct from freezing, because it seems logical that it would be a nice pseudo ice-cream.
Naturally enough, this is a base recipe on which many variations are possible.
For example, Lakeland Artisan make a delicious Great Taste Award-winning chocolate orange curd that could be used in place of the lemon curd I used here, and you could swap the raspberries for blood orange segments, and pop a tablespoon or two of cocoa powder into the meringue.
Alternatively, passion fruit curd and mango pieces, lime curd and strawberries… there are many winning combinations you could use according to what’s seasonal or on offer. I’d love to see your versions in the comments if you make this at home 🙂