Goat Milk Gel, Strawberries, Port, Apple Cider
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A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powdered blueberries, candied pecans and cilantro. A perfect combination of flavors and textures!
For the goat milk gel we use iota carrageenan, a great hydrocolloid to produce gels and thicken dairy products. The final texture is smooth and soft. For this recipe we experimented with other hydrocolloids and combinations but 1.5% iota carrageenan was our favorite. The others were good too and for other applications they may be a good option.
Using 0.25% iota carrageenan and 0.25% kappa carrageenan, resulted in a very smooth and brittle gel. With 0.2% kappa carrageenan and 0.4% locust bean gum, the goat milk gel was not as smooth but was softer in the mouth.
Goat Milk Gel
-300 g goat milk
- 55 g sugar
- 1.7 g salt
- 10 cloves
- 4.5 g iota carrageenan
Macerated Strawberries
- 200 g fresh strawberries, clean and sliced
- 150 g water
- 150 g sugar
- 12 g citric acid
Port Wine Fluid Gel
Apple Cider Fluid Gel
- 250 g (8.8 oz) reduced apple cider (start with 500 g and reduce it in half)
- 4 g (1.6%) agar agar
Garnish
- Cilantro leaves
- Freeze-dried blueberries, processed into powder
- Caramelized pecans, chopped
Preparation
Goat Milk Gel
1- In a medium pot, heat the goat milk, sugar, salt and cloves until it starts simmering.
2- Remove from heat, cover and let infuse for 30 min.
3- Assemble 9 EasyMould Round molds in tray.
4- Remove cloves and blend iota carrageenan using an immersion blender.
5- Heat mixture until it reaches 80 °C (176 °F), whisking occasionally.
6- Pour into the molds.
Macerated Strawberries
1- In a small pot, heat the water, sugar and citric acid to make a syrup.
2- Let it cool.
3- Place the sliced strawberries in a bowl and cover with the syrup.
4- Let them macerate for 30 minutes in the fridge.
Apple Cider Fluid Gel
1- In a small pan over medium heat, reduce 500 g of apple cider by 1/2. Let it cool.
2- Add the agar agar and bring to boil. Whisk occasionally to make sure the agar agar is dispersed and fully hydrated.
2- Pour the liquid in a container and let it set.
3- Cut the agar gel in small cubes.
4- Blend the gel cubes thoroughly using an immersion blender until smooth.
5- Pass the fluid gel through a fine sieve.
6- Store in squeeze bottle in the fridge until ready to use.
Assemble and Serve
1- Place 2 or 3 goat milk gel cylinders on serving dish.
2- Add some macerated strawberries.
3- Place a spoon of chopped candied pecans next to one of the goat milk cylinders.
4- On one side of the plate, make a line of blueberry powder.
5- Add a few dollops of apple cider and port fluid gels scattered on the plate.
6- Garnish with a few small cilantro leaves by "planting" them in fluid gel dollops.
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