Easily Add Goat Milk Goodness to Dessert Favourites with Kabrita

South Africa’s culturally rich food heritage narrates the shared love for home-baked goodness spanning generations. This lead to the creation of some quintessentially ‘local’ dishes which are still adored today. While some well-known recipes can often test experienced bakers’ skills, others invite even the kitchen-fearing individual to try new things and impress without fail.

Kabrita, South Africa’s leading goat milk nutrition range, is encouraging South Africans to start experimenting with ingredients other than the traditional tried and tested pantry necessities, and to consider some wholesome ingredient alternatives to especially dessert favourites.

Kabrita’s non-GMO goat milk powder is a great quick-to-dissolve alternative to dairy ingredients usually included in baking and dessert recipes. While easy to swop with cow’s milk during baking, or while whipping up a dairy-based dish, the easy-to-digest goat milk powder makes for more goodness in daily favourites. Its high levels of Vitamins (A, D, B1, B2 and B12), minerals (calcium, phosphorous, magnesium, zinc and iodine), fibre, protein, fatty acids and prebiotic fibres also make energy-controlled eating a more realistic goal for adults and kids (aged four and older). 25g instant powder dissolved in 200ml pre-boiled cold or hot water provides 50 percent of the Daily Recommended Intake of Vitamin D plus a quarter of daily calcium requirements.

The product retails for approximately R160 (400g) at Baby City stores as well as Dis-Chem Pharmacies and Wellness Warehouse (both in-store and online).

For more information, visit https://www.kabrita.co.za/ and follow Kabrita on Facebook and Instagram.

#GoatMilkTartDay #NationalMilkTartDay #GoatieGoodness #KabritaSA

To Celebrate National Milk Tart Day on 27 February 2018, the Kabrita SA team shares the following delicious recipe:

#GoatMilkTart Marshmallows Recipe:

INGREDIENTS:

For the marshmallows:

• 2½ tablespoons powdered gelatine
• 6 tablespoons cold water (for gelatine)
• 2 cups sugar
• 4 tablespoons golden syrup
• 1 cup cold water (for sugar syrup)
• 2 large egg whites
• pinch of salt
• 1 teaspoon vanilla
• 2 tablespoons Kabrita
• 2 tablespoons custard powder
• 5 heaped tablespoons corn flour
• 5 heaped tablespoons icing sugar
• cinnamon for dusting
• For the biscuits:
• 1¼ cup cake flour
• ¼ teaspoon baking soda (bicarb)
• pinch of salt
• 115 g butter
• ¼ cup sugar
• ½ cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ cup sugar mixed with 2½ tablespoons cinnamon

METHOD:

(1) Make the marshmallows first:

• Add 6 tablespoons of water to a small bowl and sprinkle over the gelatine. Set aside.
• Pour the sugar into a medium-sized saucepan. Add the golden syrup and 1 cup of water.
• Place the saucepan over medium heat until the sugar has dissolved. Bring the mixture to a boil and continue to cook steadily until the syrup reaches 120°C on a sugar thermometre.
• Remove from the heat and add the sponged gelatine. Stir until thoroughly combined and the gelatine has melted.
• Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.
• Add a pinch of salt and whisk until the whites form a stiff peak. Add the vanilla and whisk until combined. Carefully add the hot gelatine syrup in a steady stream while whisking.
• Continue to whisk while you mix the Kabrita and custard powder with just enough cold water to create a paste.
• Carefully add that to the mix while still mixing. Whisk for 7 minutes.
• Spray 8 – 10 x 10 cm loose bottom mini quiches pans with an oil spray.
• Sift the corn flour and icing sugar together and dust the pans with it.
• Spoon the marshmallow mix into the pans. Use a palette knife to smoothen the surfaces and let it stand for 2 hours to set.
• After setting, carefully remove the marshmallows from the pans and dust with the remaining icing sugar and cornflour mix. Keep aside.

For the biscuits:

Preheat the oven to 180°C

• In a bowl, sift the flour, baking soda and salt.
• In a huge bowl, beat the butter, white and brown sugars until well combined.
• Add the egg and vanilla and mix thoroughly.
• Stir in the sifted ingredients and mix well.
• Shape the dough into a round log of about 8 cm in diametre.
• Roll it as round as possible, keeping in mind that these will form the base for your ‘milk tart’.
• Cover in cling wrap and refrigerate or freeze until firm. Unwrap the log.
• Pour the cinnamon-sugar mix onto your work surface and roll until the log is completely covered.
• Slice the dough with a sharp knife into slices of about ½ cm thick. Place the circles about 2,5 cm apart on a baking tray lined with baking paper.
• Bake in a preheated oven at 180°C for about 12 – 15 minutes or until golden.
• Let it cool on the tray for 10 minutes and carefully place each biscuit on a wire rack.
• Place a marshmallow on top of each biscuit while the biscuit is still warm enough to slightly melt the bottom of the marshmallow so that it will cling to the biscuit.
• Sprinkle the tops of the marshmallows with cinnamon and leave to cool down completely. Enjoy!

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