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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.

Goat milk gel with iota carrageenan top view

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 with iota carrageenan side




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

Get Port Wine recipe here 

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


- Cilantro leaves

- Freeze-dried blueberries, processed into powder

- Caramelized pecans, chopped


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.