Goat’s curd with berries and milk crumb
This beautifully understated dessert shows how good simple things can be.
PREP TIME 15 minutes | TOTAL TIME 35 minutes + refrigeration | SERVES 4
INGREDIENTS
Milk crumb
- 2 tbsp flour
- ¼ cup milk powder
- 1 tbsp caster sugar
- ½ tbsp sea salt flakes
- 30 g butter, melted
Goat’s curd with berries
- ⅔ cup caster sugar
- ⅔ cup rosé
- 250 g crème fraîche
- 125 g goat’s curd
- 250 g raspberries
- 250 g blueberries
- 125 g blackberries
METHOD
Milk crumb
PREHEAT the oven to 160°C. Line a large oven tray with baking paper. Combine flour, milk powder, sugar and salt in a bowl. Add butter, stir until just combined and some large clumps have formed. Spread mixture over lined tray. Bake, stirring occasionally, for 10 minutes or until the crumb is dry and pale golden. Cool.
Goat’s curd with berries
RESERVE 1 tablespoon of the sugar. Stir the rosé and remaining sugar in a small pot over medium heat until sugar dissolves. Simmer for 7 minutes or until the syrup is slightly thickened. Cool.
COMBINE crème fraîche, goat’s curd and reserved sugar together in a small bowl; refrigerate until required.
COMBINE berries and rosé syrup in a medium bowl. Serve goat’s curd mixture topped with berry mixture and sprinkled with milk crumb.
FOOD TEAM TIP: Milk crumb and syrup can be made a day ahead; store crumb at room temperature in an airtight container and refrigerate syrup. Goat’s curd is a loose textured fresh goat’s cheese. You could also use fresh ricotta or labneh for this recipe.
Goat’s Curd with Berries and Milk Crumb
Ingredients
- Milk crumb
- 2 tbsp flour
- ¼ cup milk powder
- 1 tbsp caster sugar
- ½ tbsp sea salt flakes
- 30 g butter, melted
- Goat’s curd with berries
- ⅔ cup caster sugar
- ⅔ cup rosé
- 250 g crème fraîche
- 125 g goat’s curd
- 250 g raspberries
- 250 g blueberries
- 125 g blackberries
Instructions
Milk crumb
Preheat the oven to 160°C. Line a large oven tray with baking paper. Combine flour, milk powder, sugar and salt in a bowl. Add butter, stir until just combined and some large clumps have formed. Spread mixture over lined tray. Bake, stirring occasionally, for 10 minutes or until the crumb is dry and pale golden. Cool.
Goat’s curd with berries
Reserve 1 tablespoon of the sugar. Stir the rosé and remaining sugar in a small pot over medium heat until sugar dissolves. Simmer for 7 minutes or until the syrup is slightly thickened. Cool.
Combine crème fraîche, goat’s curd and reserved sugar together in a small bowl; refrigerate until required.
Combine berries and rosé syrup in a medium bowl. Serve goat’s curd mixture topped with berry mixture and sprinkled with milk crumb.
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ALSO SEE: Grapefruit curd tart with orange cream
https://www.foodandhome.co.za/recipes/grapefruit-curd-tart-with-orange-cream
Feature image: Are Media
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.