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Author Notes: I love the tang of goat’s milk yogurt. (I used Coach Farm’s Plain Yo-Goat Cultured Goat Milk–scroll down–which I found in the dairy section of my supermarket.) —Cristina Sciarra
Serves 6-8, depending on the size of your cups
- 2 teaspoons powdered gelatin
- 3 chilled tablespoons water
- 1 3/4 cups best quality cream
- 6 tablespoons sugar
- 1/8 teaspoon kosher salt
- 1 1/4 cups liquid goat yogurt
- Pour the powdered gelatin into a small bowl. Add the chilled water, and then leave the bowl alone for 5 minutes.
- In a saucepan, gently warm the cream, the 6 tablespoons of sugar, and the salt over medium-low heat. Stir, until the sugar and salt dissolve. (Don’t let the cream reach a simmer.) When the cream is warmed, turn off the heat. Pour in the goat’s milk yogurt, and whisk in the gelatin. (By this point, the powdered gelatin should have absorbed all the water. It will be the color of champagne, and a soft solid.) After whisking a minute, rub a drop of the cream base between two fingers: it should be smooth. Now ladle the base into individual cups. Cover the cups with plastic wrap, and move them to the fridge for at least 3-4 hours.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
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