Goat Milk

 

 

 

Something for the weekend!

 

Though Eggnog is high in fat and cholesterol, the recipe using low-fat formula  – goat milk. Eggnog can be made up to 4 days in advance of drinking, and stored in the freezer. It can be served either hot or cold. With less than 30 minutes preparation time and no cooking is required. The recipe can serves 6.

 

Ingredients:

 

• 10½ fl oz. goat milk
• 4 eggs, beaten
• 3 tbsp superfine sugar
• 3 bruised bay leaves
• 1 tsp ground allspice/Pimenta dioica
• 2fl oz. vanilla syrup
• 3½ oz. “golden” rum
• 3½ oz. cognac
• freshly grated Nutmeg, to garnish

 

Directions:

 

• Beat the eggs together in a bowl with the sugar.
• Add the remaining ingredients and whisk until combined. Cover with plastic wrap and leave to rest for half an hour.
• Gently whisk again before straining into a bottle.
• Chill in the freezer for up to four days

 

 

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You can serve the rich warm chocolate sauce over ice cream, meringues  or  poached pears. With less than 30 minutes preparation time and 10 to 30 minutes  cooking time. The recipe can serves 4

 

Ingredients:

 

• 6 fluid oz goat milk
• 7oz good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped
• 2 tbsp double cream
• 1¼oz superfine sugar
• 1¼oz chilled butter, cut into cubes

 

Directions:

 

• Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water – do not allow the base of the bowl to touch the water. Add the chocolate and melt slowly, stirring occasionally, until very smooth. Remove the bowl from the heat.
• Bring the milk, cream and sugar to the boil in a saucepan over a medium heat, whisking continuously.
• Pour the boiling cream mixture over the melted chocolate, whisking continuously until the mixture is smooth and well combined.
• Return the chocolate and cream mixture to the pan and heat until just simmering, stirring continuously. Allow to bubble over the heat for a few seconds, then turn off the heat and whisk in the butter, a cube at a time, until the sauce is smooth and glossy and all the butter has melted.
• Strain the chocolate sauce through a fine sieve, then serve immediately.

 

Serve the rich warm chocolate sauce over Ice cream

 

 

 

*Nutritional facts: The Rich Chocolate sauce contains 178.4 Calories; – Protein 1.4g 3% DV, Carbohydrates 45.4g 15% DV, Fat 1g 2% DV and Sodium 1.5mg.

 

 

 

 

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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

 

 

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