Goat Milk

 

 

 

This is an impressive dessert. The recipe enable you to make your own brandy snap baskets and fills them with homemade banana ice cream in this impressive dessert. The recipe requires more than 2 hours preparation time, 1-2 hours cooking time, and can serves 4.

 

 

Ingredients:

 

For the banana ice cream

• 4 bananas, peeled, cut into chunks
• ¼ tsp vanilla essence
• 3-4 tbsp caster sugar
• 150ml/5fl oz buttermilk

For the glazed pears

• 400ml/14fl oz water
• 110g/4oz caster sugar
• 2 cinnamon sticks
• 1 lemon, juice only
• 4 small pears, peeled
• 4-5 tbsp icing sugar

For the cinnamon goat milk sauce

• 600ml/1 pint 2fl oz goat’s milk
• 200g/7oz caster sugar
• 75g/3oz golden syrup
• 2 cinnamon sticks
• 1 tsp baking powder

For the brandy snaps

• 50g/2oz soft dark brown sugar
• 40g/1½oz golden syrup
• 50g/2oz butter
• 40g/1½oz plain flour, plus extra for dusting
• 1 tsp ground ginger

To serve

• 12 sprigs fresh redcurrants
• 12 sprigs fresh mint

 

 

Directions:

 

• For the banana ice cream, the night (or at least a few hours) before you want to eat the ice cream, tip the pieces of banana into a freezer bag or arrange them on a baking tray and freeze until solid.
• Once frozen, tip the banana into a food processor. Add the vanilla, sugar and half of the buttermilk and blend until well combined.
• With the motor still running, pour in the remaining buttermilk in a thin steady stream. Continue to blend the mixture until all of the buttermilk has been added and the mixture is smooth and creamy. Freeze until needed.
• For the glazed pears, bring the water, sugar, cinnamon sticks and lemon juice to a simmer in a non-reactive saucepan. Add the pears and continue to simmer for 10-12 minutes, or until just tender.
• Remove the pears from the poaching liquid using a slotted spoon and pat dry with kitchen paper. Reserve the poaching liquid.
• Cut the poached pears horizontally into slices to create circles about 0.5cm/¼in thick. Pat dry once more. Set aside until ready to serve.
• For the cinnamon goats milk sauce, bring the goats’ milk, sugar and golden syrup to the boil in a saucepan.
• Crumble the cinnamon sticks into the mixture and stir in the baking powder. Remove the mixture from the heat straight away as the baking powder will make the mixture bubble up.
• Whisk the sauce until the bubbling subsides, then return the pan to the heat and cook the mixture over a gentle heat, whisking continuously, until the sauce is simmering.
• Continue to simmer the sauce over a low heat for 45 minutes, or until thickened and golden in color. Strain before serving to remove the pieces of cinnamon.
• Meanwhile, for the brandy snaps, preheat the oven to 180C/350F/Gas 4.
• Melt the sugar, golden syrup and butter in a saucepan, then remove the pan from the heat.
• Add the flour and ground ginger and mix well to form a thick paste.
• Turn out the brandy snap paste onto a work surface lined with cling film. Roll the mixture into a ball, then cover in the cling film and chill in the fridge until set, about 30 minutes.
• Remove the chilled brandy snap dough from the fridge and roll walnut-sized balls from it using your hands. You should get at least four from this mixture.
• Dust a work surface with flour. Roll each ball of dough out into a disc about 2mm thick, then place the discs onto a baking sheet.
• Bake the brandy snaps in the oven for 6-8 minutes, or until crisp and golden-brown. Remove from the oven and set aside to cool for about 1 minute.
• Carefully lift each brandy snap off the tray and rest over an upturned glass or mug. Press the overhanging edges down gently against the sides of the glass to mould the brandy snaps into baskets. Set aside to cool for a couple of minutes, then lift them off the glass and set aside to cool completely. Repeat the process with all of the brandy snaps (it is best to mould the brandy snaps around several glasses at the same time while they are all still hot).
• Just before serving, dust the poached pear slices with icing sugar and heat using a chefs’ blow torch until the sugar has caramelized. Alternatively, preheat the grill to its highest setting and grill the pears until caramelized.
• To serve, arrange five slices of glazed pears in a circle on each serving plate. Place one of the brandy snap baskets in the centre of the circle and fill with a scoop of the banana ice cream. Spoon the cinnamon sauce over the pears and garnish with a few sprigs of redcurrants and mint.

 

 

 

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If you are craving for a dessert that is cool and creamy sweat, then try the Dessert. The simple and sweet sensation Goat Milk Dessert recipe serves 4.

 

Ingredients:

 

• 1 liter goat milk
• 6 tablespoons sugar
• 4 tablespoons cornstarch
• 2 tablespoons rose water

 

 

 

Directions:

 

• Combine sugar and cornstarch.
• Gradually, whisk in the goat milk.
• Continue whisking and add rose water.
• Pour in a saucepan on low heat, and stir until thickened.
• Remove from heat and pour into ramekins.
• Cool, then refrigerate.

 

 

*Nutritional facts:

The Goat Milk Dessert contains 260 Calories per serving; – Sodium 110mg, Fat 8g, Protein 8g and Carbohydrates 39g.

 

 

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The most inspired Asian, Chinese recipe to try!

 

If you have the bare minimum Asian condiments in your kitchen, like soy sauce, rice wine vinegar, sesame oil, hot chili sauce, hoisin sauce,  you can use a little of that tasting as you go. I prefer to mix together all kinds of interesting and varied sauces on a whim, as I go.

 

 

Ingredients for the wantons:

• goat cheese or cream cheese
• vegetable oil for frying
• wanton wrappers

 

 

Ingredients for the chili sauce:

• 2 parts soy sauce
• 1 part sesame oil
• 1 part rice wine vinegar
• 1/2 part Honey
• 1/2 part hot chili sauce
• sesame seeds for garnish

 

 

Directions:

• First make the sauce by mixing all the sauce ingredients together with a whisk. Refrigerate until needed.
• Heat two inches of oil in a 2 quart saucepan to about 350 degrees.
• Put a small dab of goat cheese in the center of each wanton wrapper. Run a wet finger around the edge and fold the wanton in half diagonally. Press with your fingers to seal the dough.
• Bring the two outer corners up and overlap them, sealing with a bit of water. You can also leave the wantons in a triangle shape, if you desire.
• Drop the wantons in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Drain on a paper towel.
• And serve hot with the chili dipping sauce on the side.

 

This is the appetizer everyone goes wild for!

 

* Sweet chili dipping sauce would go great with the crispy wontons, as well.

 

 

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