Goat Milk | Terry Giacomello

Ingredients for 4 people

For the Savoiardo (sponge cake)

• 150 g of egg whites
• 100 g of egg yolks
• 150 g of sugar
• 150 g of flour

Method

Whip the sugar and egg yolks, then add flour and semi-whipped egg whites. Spread the mixture on a baking sheet and bake at 170°C for 15 minutes.

For the toasted chocolate

• 50 g of Dulcey chocolate

Method

Place the chocolate in the oven at 180°C for 6 minutes.

For the goat milk foam

• 350 ml of goat milk
• 10 g of sugar
• 5 g of gelatin sheets

Method

Mix milk and sugar with gelatin, then introduce the mixture into the siphon.

For the mint ice cream

• 1 liter of fresh milk
• 200 g of sugar
• 150 g of mint
• 5 g of ice cream stabilizer

Method

Mix milk, sugar, the juice extracted from mint leaves, and 5 g of stabilizer for ice cream using a Pacojet or an ice cream maker. Finally, proceed to make the ice cream.

For the isomalt spheres

• 100 g of isomalt

Method

Take the isomalt and blow it under the lamp to obtain spheres.

For the verbena jelly

• 300 ml of water
• 30 g of white sugar
• 2 gelatin sheets

Method

Mix all the ingredients, blend, and obtain a thick mixture. Let it set, blend the mixture again to turn it into a sauce.

Plate composition

Take the Savoiardo sponge cake and cut it as desired. Soak the sponge cake in about 20 g of goat milk. Fill the isomalt spheres with goat milk foam. Add a quenelle of mint ice cream on top of the sponge cake. Then, add in order: the reduction of verbena gel, the toasted chocolate powder, and dried verbena powder. Finish with verbena sprouts.

Photo by Gianluca Poli