Goat Milk Mousse
By Chef Daniel Sak
- Simmer the milk with the lemon zest and honey. Once blended, take off the flame and add yogurt and gelatin and chill. While it’s chilling, whip the cream to stiff peaks and add to the chilled custard.
- Fill in small ramekins and chill in the fridge for one hour or until firm and ready to be plated. Can be served with fresh berries or on its own.
- 8 servings
- 1 hr 30
Ingredients:1 cup goat’s milk (preferably, but can be made with cow milk)
1 cup of yogurt (goat milk, preferably)
3 leaves of gelatin
500 grams of whipping cream
1 tbs honey
1 tsp lemon zest