Goat Milk

Enjoy this royal favourite biscuit cake Jubilee, this summer.

The recipe requires over 2 hours Preparation time, No cooking required, Serves 8-10

Equipment and Preparation: You will need three 15cm/6in diameter tall cake tins and a cake board. You can use one tin, but you will need to allow extra time for each layer to firm up before assembly.

Ingredients:
For the dark chocolate layer

• 100g/3½oz unsalted butter, softened
• 50g/1¾oz unrefined caster sugar
• 50g/1¾oz golden syrup
• 25ml/¾fl oz warm water
• ½ tsp sea salt
• 125g/4½oz dark chocolate, in pieces
• 60g/2¼oz tea biscuits (such as Rich Tea)
• 60g/2¼oz digestive biscuits

For the milk chocolate layer

• 80g/2¾oz unsalted butter, softened
• 185g/6½ oz sweetened condensed milk
• ½ tsp sea salt
• 300g/10½oz milk chocolate, in pieces
• 150g/5½oz chocolate sandwich biscuits (such as Bourbon biscuits)

For the white chocolate layer

• 225g/8oz white chocolate, in pieces
• 100g/3½oz unsalted butter, softened
• 75g/2½oz sweetened condensed milk
• 25g/1oz golden syrup
• 1 tbsp hot water
• 150g/5½oz pink or chocolate wafer biscuits
• ½ tsp sea salt

To assemble

• 50g/1¾oz melted milk, white or dark chocolate

For the ganache

• 150ml/5fl oz double cream
• 100g/3½oz dark chocolate
• 50g/1¾oz milk chocolate
• sprinkles, flags, biscuits and any Jubilee-themed decorations

Directions:

• For the dark chocolate layer, line a 15cm/6in diameter tall cake tin with baking paper.
• Put the butter, caster sugar, golden syrup, water and sea salt together in a pan over a low heat. Bring to a simmer, then take off the heat and stir to dissolve the sugar. Add the chocolate and stir until smooth.
• Break the biscuits up into chunky pieces and mix them into the chocolate mixture.
• Spoon the mixture into the tin and level off. Refrigerate for one hour.
• Remove from the fridge, carefully remove from the tin and peel off the baking paper.
• For the milk chocolate layer, line another 15cm/6in diameter tall cake tin with baking paper. Combine the butter, condensed milk and sea salt in a pan and place on a low heat. Once melted, take off the heat, add the chocolate and stir until smooth.
• Break the biscuits up into chunky pieces and mix into the chocolate mixture.
• Spoon the mixture into the tin and level off. Refrigerate for one hour. Remove from the fridge, carefully remove from the tin and peel off the baking paper.
• For the white chocolate layer, line a 15cm/6in diameter tall cake tin with baking paper. Put the butter, golden syrup, condensed milk, water and sea salt in a pan and melt over a low heat. Remove from the heat. Add the white chocolate and stir until smooth.
• Chop the biscuits up into chunky pieces and stir them into the chocolate mixture.
• Spoon the mixture into the tin and level off. Refrigerate for one hour.
• Remove from the fridge, carefully remove the cake from the tin and peel off the baking paper.
• To assemble the cake, place the dark chocolate layer of cake onto a cake board. Spread one dessertspoon of the melted chocolate onto the dark layer.
• Place the milk chocolate layer on top and press firmly so that it bonds to the dark chocolate layer.
• Repeat this with the melted chocolate and white chocolate layer so that you now have a layered cake with white chocolate at the top, milk chocolate in the centre and dark chocolate at the bottom.
• For the ganache, chop both the types of chocolates into small pieces. Bring the cream to a simmer in a pan and pour onto the chocolate, whisking well until glossy and smooth.
• Allow the ganache to cool at room temperature, but not to go fully cold as it will be too thick to spread.
• Spread the ganache evenly over the sides and top of the cake making sure that you are generous with the ganache on the top of the cake. Do not worry if the ganache is not perfectly even or flat, it doesn’t need to be.
• Refrigerate for 15 minutes to set the ganache.
• To serve, use a sharp knife to cut into wedges. This cake must be served at room temperature (It will keep in an airtight container for 5 days or the individual layers of biscuit cake will keep for two weeks.) Enjoy!

This is a traditional Indian style of making ‘Kulfi’. Kulfi is best described as Indian-style ice cream as kulfi unlike ice cream, is not churned.

However, this is a fantastic summer dessert. This is a quick and easy version of kulfi.

This recipe requires 5 minutes Preparation time, 20 minutes Cooking time, 1 hour Additional time, Yield 3 cups, and Serves 6

Ingredients:

• 2 cups whole goat milk
• ½ cup condensed goat milk
• ¼ cup dry goats milk powder
• 2 teaspoons white sugar, or to taste (Optional)
• ½ teaspoon ground cardamom
• 1 pinch saffron threads
• ¼ cup chopped pistachio nuts

Directions:

• Stir the goat milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
• Pour the mixture into popsicle molds and freeze until solid, approximately 1 hour

Each serving provides 194 kcal; protein 7g, carbohydrates 23g, fat 9g.

It is still not too late to celebrate Diwali Festival.

This is a traditional Indian method of cooking ‘Besan Halwa’. If you like the flavour of besan (gram flour) in sweets, you will love this halwa. I often prefer to make this halwa instead of ‘Besan Ladoo’ or ‘Mysore Pak.’ Many kids gobble it up even before it has a chance to cool down.

This recipe requires 5 minutes Preparation time, 30 minutes Cooking time, and Serves 8

Ingredients:

• 1 cup goat milk
• ½ cup water
• ½ teaspoon ground cardamom
• ¾ cup ghee (clarified butter)
• 1 cup chickpea flour (besan)
• 1 cup sugar

Directions:

• Bring the milk and water to a simmer in a saucepan over medium-low heat; stir the cardamom into the mixture. Set aside.

• Melt the ghee in a shallow skillet over medium heat; stir the chickpea flour into the melted ghee and cook until fragrant, about 10 minutes. Add the sugar and stir to incorporate. Slowly pour the milk mixture into the skillet while stirring to avoid lumps. Continue cooking and stirring until the halwa pulls away from the sides of the pan, 10 to 15 minutes. Serve hot or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

*Note: Chickpea flour, also known as gram flour or besan, available in Amazon, and Indian or Asian markets. Made from ground, dried chickpeas, the flour can be wrapped and stored in the refrigerator for up to 6 months.

Each serving provides 323 kcal; protein 3g, carbohydrates 33g, fat 21g.