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:

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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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