Recipe from the Viamala Fokus issue 4 / 2023.
Goats once belonged on every farm. Due to structural changes in agriculture, the number of small livestock is constantly decreasing - despite their undisputed benefits. For example, goats help to protect land that is difficult to access from scrub encroachment and thus contribute to biodiversity. However, goat products - especially the high-quality meat - are too rarely in demand today to be of economic interest to farmers. Only cheese made from goat's milk has enjoyed growing popularity in recent years. The Sufers dairy has been producing organic goat's cheese, some of it award-winning, since 2001 and is the largest processor of goat's milk in the canton of Graubünden. The goat's milk is also suitable for other things. Are you still looking for a dessert for Christmas dinner? We have a suggestion!
Recipe to follow
| 330 g | Goat's milk |
| 100 g | Egg yolk |
| 90 g | Goat's cream cheese (or cream) |
| 1 | Vanilla pod |
| 120 g | Sugar |
Preparation
Scrape out the vanilla pod and heat to 82 degrees C with the remaining ingredients, stirring constantly. If available, freeze in an ice cream maker. Otherwise, freeze in a freezer-proof container, stirring about once an hour to prevent ice crystals from forming. It goes well with a crème brulée (also made from goat's milk), fir tip syrup and plum ragout, for example.