A Low FODMAP Dessert
Even though one is able to eat some sugar on the low FODMAP diet, I try to avoid it a much as possible since, for some reason, it bothers my stomach. However, there are occasions like birthdays, anniversaries, and other celebrations when a dessert is a nice addition to the event and other times when the temptation is too strong and I give in. When I think of good desserts, I think back to some of the desserts I ate when I was growing up like Dobos Torte, Zserbó, or Gesztenyepüré (Chestnut Puree). My grandparents were born in what is now Slovakia, near the Hungarian border and were heavily influenced by the Hungarian culture. They both spoke Hungarian in addition to Slovak and my grandmother predominately cooked Hungarian food, including desserts. Unfortunately, the dobos torte and zserbó have flour in it and I have not yet figured out how to bake them with FODMAP friendly flours. Maybe one day… The chestnut puree is made with dark rum, which is not low FODMAP friendly and honestly, the rum is one of the best parts of the dessert so I have not modified that one either. Fortunately, there are some Hungarian desserts that I am able to eat in small portions. A good one is the Madártej that means Bird’s Milk. The madártej is a creamy custard with meringues that “float” on top, which is delicious and easy to make. Other countries like France, Germany, and Austria have recipes similar to this Hungarian one. Also, if you are celebrating Passover this week, this is a great recipe to make since there is no flour in it.
Recipe taken from Taste Hungary:
Makes four servings
6 eggs, separated
1 cup or 240 grams of sugar
3 ½ cups or 800 milliliters of lactose-free milk
1 tablespoon of vanilla
Directions for the Meringues:
- Beat the egg whites until firm with stiff peaks, gradually beating in a ½ cup of sugar.
- Heat the milk in a non-stick pan until it is just barely bubbling.
- Add a spoonful of beaten egg whites into the lightly bubbling milk one at a time, making sure not to overcrowd the pan.
- Cook for two minutes and then flip over to cook for one additional minute.
- Remove the meringues with a slotted spoon and drain in a strainer.
- Reserve the milk to use to make the custard.
Directions for the Custard:
- Combine the yolks with a ½ cup of sugar.
- Gradually whisk in the hot milk (from the pan and drained from cooked meringues).
- Cook over a low heat until slightly thickened, constantly whisking the mixture. The mixture will be runny but will thicken when cooled.
- Stir in vanilla and let it cool. Occasionally stir to prevent lumps.
- Refrigerate for several hours or overnight.
To Serve: Place the meringue “islands” on top of the custard in individual bowls.
Photo from Taste Hungary