Goat Milk

The best thing about the warm weather is definitely frozen desserts!

Making sherbet at home is easy, way easier than figuring out the correct way to spell it. The sherbet recipe uses only goat milk and water for the liquids, making it lower in fat and calories than traditional goat milk ice cream. The recipe is for a 4-quart freezer. 

Ingredients:

• 2 quarts whole goat milk

• 6 oz. sweetened orange gelatin mix

• 1/4 cup lemon juice or the juice from two lemons

• 2 cups water

• 2 cups sugar

*Optional – 1 can mandarin oranges, finely chopped

Directions:

• Bring water to a boil in a saucepan. Remove from heat, and add gelatin and sugar, stirring well with a whisk until dissolved. Add lemon juice, and let mixture cool in the refrigerator, or by placing in a larger pan of ice water.
• Add goat milk, stir well, and freeze according to your ice cream maker’s directions.

• A fresh mint leaf, orange slice, or curled orange peel makes a beautiful garnish for this simple, but divine dessert.

The next time you want a lighter ice cream recipe, think sherbet! You can easily substitute other flavored gelatin and fruit to make your favorite; cherry, strawberry, lime and lemon are all great choices.

I assure you would not regret it!

Nutritional facts:

More best Ice-cream Recipes for you;

Mocha Chocolate Chip Ice-cream

Click the link Cheese Mousse with Peppercorns to view the details.

Sugar-Free Low-Fat Cheesecake Mousse Mix

The creamy goat cheese mousse is served with balsamic strawberries and strawberry gel and is topped with granola. It requires 1 to 2 hours preparation time and 1 – 2 hours cooking time. The recipe can serves 4.

Special supplies:

• a vacuum pack bag
• silicone mat

Ingredients for granola:

• 1¾oz rolled oats
• 1oz peeled walnuts, roughly chopped
• 1oz peeled hazelnuts, roughly chopped

• 1¾oz unsalted butter
• 1 oz. Dried cranberries, roughly chopped
• 1 oz.dried apricots, roughly chopped
• 1 oz. Dried bananas, roughly chopped
• 1 oz. Freeze-dried strawberries, roughly chopped
• 1 tbsp maple syrup
• 1 tbsp honey

Ingredients for mousse:

• 2½ fl oz goat milk
• 5½ oz caster sugar
• 5½ oz double cream
• 5½ oz cream cheese
• 1 oz pink peppercorns, crushed
• 4½ oz soft goat cheese

Ingredients for balsamic strawberries:

• 1 punnet of strawberries
• 3½ fl oz white balsamic vinegar
• 5g lemon balm, finely chopped

Ingredients for strawberry gel:

• 4fl oz strawberry purée
• 2¼ oz caster sugar
• 2g agar-agar

Ingredients for Tuile:

• 3½ oz Isomalt
• 25g liquid glucose
• 32g caster sugar

To serve:

• fresh lemon balm

Directions:

• For the granola, preheat the oven to 225 degrees F
• Toast the rolled oats, walnuts and hazelnuts in a dry frying pan until golden-brown.
• Remove from the pan and then heat the butter in the frying pan until foaming.
• Mix the toasted ingredients, along with the cranberries, apricots, dried bananas and freeze-dried strawberries in the foaming butter, maple syrup and honey until coated.
• Place on a baking tray and bake in the oven for 45 minutes.
• Remove the granola from the oven and allow to cool. Pulse in a food processor until broken up into pieces.
• For the mousse, add all of the ingredients to a free-standing food mixer and beat until the mixture thickens and comes together. Place in the fridge to chill for 30 minutes until needed.
• For the balsamic strawberries, slice the strawberries and add to a vacuum pack bag with the balsamic vinegar and finely chopped lemon balm. Seal and leave to marinate for 20 minutes.
• For the strawberry gel, add the strawberry purée, caster sugar and agar-agar to a pan and boil for one minute.
• Remove from the heat and allow to cool and set, before blending to a smooth gel.
• For the tuile, add the Isomalt, liquid glucose, 1fl oz water and caster sugar to a saucepan and heat to 320 degrees F. Pour onto a baking tray lined with a silicone mat and leave to set. Break into desired shapes.
• To serve, make quenelles of the chilled goat cheese mousse and roll in the crushed granola and then place onto a serving plate. Arrange slices of balsamic strawberries to the side. Dot the plate with strawberry gel. Place the sugar tuile on top of the mousse. Garnish with lemon balm. Sugar-Free Low-Fat Cheesecake Mousse Mix

More gourmet desserts recipe for you;

Sherbet

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Why make goat cheese dessert?

A Goat cheese dessert makes a memorable ending to a meal. Soft, creamy goat cheese combine well with fruit. And the result is a less sweet dessert that still has plenty of richness and will leave your guest savoring the taste of a delightful ending. The goat cheese dessert recipe is made using a sesame seed crust. The recipe makes one 9 x 11 pan of bars

Ingredients for dough:

• 3 cups all-purpose flour
• 1 cup sesame seeds
• 3 eggs
• 2 1/2 sticks unsalted butter
• 3/4 cup granulated sugar or evaporated can juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Ingredients for filling:

• 16 oz fresh goat cheese
• 1/4 cup goat milk
• 24 oz. frozen blueberries or 4 cups fresh blueberries
• 1 egg
• 2 Tbsp granulated Tapioca
• 1 Tbsp flour
• 1 tsp vanilla extract
• 1/4 cup brown sugar
• 1/4 tsp cinnamon

Directions for dough:

• Preheat oven to 350° F . On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.
• In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.
• In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
• When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350° F.

Directions for filling:

• With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.
• In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.
• Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.
• Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

More suggestion:

You can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

Enjoy!

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Low-fat Cheese Cake

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