Goat Milk

 

 

Are you craving for something Sweet?

Candy is not the easiest thing to make, so I wanted to make a recipe that anyone could follow. These salted goat milk caramels are easy to make and would definitely hit the spot.

Goat milk gives me inspiration and I prefer a bit of crunch so I roll course grain salt into the inner section of the caramel to get that salty sweet combination.

 

Ingredients:

• 1 ½ cups Goats milk
• 2 cups Brown sugar
• 1 cup White sugar
• 1 cup Corn syrup
• 1 ½ cups heavy cream
• 1.5 tablespoon Vanilla
• 1/2 tablespoon salt (fine grain)
• Coarse grain salt to finish
• 1 cup butter
• 1 Vanilla bean

 

 

Directions:

• Prepare a pot on the stove, and a baking pan (12in x 15in works best) for pouring the caramel.
• Combine the sugar, brown sugar, corn syrup, goat milk, heavy cream, and butter in the pot on the stove. Mixing this mixture and heating it evenly is important to make the candy work. You will notice that the mixture goes from looking like a frothy delicious caramel sponge to a slightly darker, with less bubbles mixture
• Watch the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 247 °F remove the pot from the heat. Add the vanilla and stir.
• * Do not let the temperature exceed 250 °F. This is ceiling for the “firm ball” stage when cooking sugar. If the candy goes over this temperature you could have problems with forming your caramels.
• Pour the mixture from your pot into the lined or buttered baking pan
• Let the mixture cool for about 5-7 minutes and then cut the caramel into 1 inch x 1 inch pieces. The caramel will still be warm to the touch and slightly gooey. Sprinkle pieces of coarse grain salt on the pieces and then roll them into balls and wrap in parchment to keep them from sticking together. Thereafter, unwrap and Enjoy!

 

 

*Nutrition per serving contains 47 Calories; – Fat 3g, Saturated fat 2g, Carbohydrates 5g, Sugars 5g, Protein 0.1g, Salt 0.15g.

 

 

More related topic for you;

 

Goat Milk Fudge

 

More Gourmet Recipes for you.

 

 

       Ingredients for the Soufflés:

 

• 10 fluid ounces goat milk
• 1½oz butter, plus extra, melted, for greasing
• 2oz walnuts, finely chopped
• 1½oz plain flour
• 6oz Montchevre goat cheese, or similar firm, log-shaped goats’ cheese, finely chopped
• salt and freshly ground black pepper
• 4 free-range eggs, separated, whites whisked until stiff peaks form when the whisk is removed
• 3oz Parmesan cheese, or similar crumbly cows’ milk cheese, finely grated
• 4 tablespoon double cream

 

Ingredients for the walnut salad:

 

• 2oz butter
• 12 asparagus spears, woody ends trimmed, peeled
• 8 thin slices pancetta, cut into ¾in strips
• 4oz walnut halves
• 4oz mixed salad leaves
• 1 tsp Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra virgin olive oil

 

       Directions:

 

• For the soufflés, preheat the oven to 350F. Brush the insides of four ramekins with melted butter. Add some of the finely chopped walnuts to each ramekin, turn to coat the sides and bottom, then shake out any excess. Set aside.
• Heat the butter in a pan over a medium heat until melted. Add the flour, stirring continuously, then continue to cook for a further 1-2 minutes, or until the mixture forms a thick paste. Remove from the heat.
  Gradually add the goatmilk to the pan and whisk until the mixture is smooth and well combined.
• Return the mixture to the heat and continue to cook for 1-2 minutes, or until thickened. Add the goat cheese and stir until it has melted and the mixture is smooth and well combined. Season, to taste, with salt and freshly ground black pepper.
• Remove the pan from the heat, beat in the egg yolks one at a time, beating thoroughly after each addition, until well combined, then set aside.
• Beat a third of the stiffened egg whites into the sauce until well combined, then carefully fold in the remaining egg whites with a metal spoon.
• Spoon the mixture into the prepared ramekins, tapping the sides gently to remove any large air bubbles.
• Place the ramekins into a roasting tray. Carefully pour enough boiling water into the roasting tray to reach halfway up the sides of the ramekins; it’s a bain-marie.
• Transfer the bain-marie to the oven and bake for 20-25 minutes, or until the soufflés have risen and are pale golden-brown and cooked through (the soufflés are cooked through when a skewer inserted into the middle of the soufflés comes out clean). Remove the soufflés from the bain-marie and set aside to cool slightly.
• Preheat the grill to its highest setting.
• Carefully turn out each soufflé from its ramekin and place onto a baking tray.
• Sprinkle over the Parmesan cheese and drizzle over the cream.
• Grill the soufflés for 2-3 minutes, or until the cheese is golden-brown and bubbling and the soufflés have heated through.
• Meanwhile, for the walnut salad, heat 1oz of the butter in a frying pan over a medium heat until melted. Add the asparagus spears, pour over just enough hot water to cover them and bring the water to a simmer. Continue to simmer for 2-3 minutes, or until the asparagus spears are tender. Drain well and set aside.
• Heat a separate frying pan until hot, add the remaining butter and the pancetta strips and fry for 2-3 minutes, or until beginning to crisp.
• Add the walnut halves and cooked asparagus spears and fry for 1-2 minutes, or until golden-brown, then remove from the pan and set aside to drain on kitchen paper.
• Add the fried walnut halves, pancetta strips and asparagus spears to the salad leaves and mix well to combine.
• In a bowl, whisk together the Dijon mustard, vinegar and olive oil until well combined. Season, to taste, with salt and freshly ground black pepper.
• To serve, drizzle two thirds of the dressing over the salad and mix well to coat the leaves. Divide the dressed salad leaves equally among four serving plates. Place one twice-baked soufflé alongside each serving. Drizzle the remaining dressing around the edge of each plate.

 

More souffle recipes for you;

 

                                          

Goat Cheese and Chive Souffle                           Double Baked Goat Cheese Souffles

 

Savory Goat Cheese Souffle

 

 

French Goat Milk Cheese

Finely Grated Parmesan Cheese, Pack of 4