{"id":110618,"date":"2018-02-28T21:53:21","date_gmt":"2018-02-28T19:53:21","guid":{"rendered":"http:\/\/www.myza.co.za\/easily-add-goat-milk-goodness-to-dessert-favourites-with-kabrita\/"},"modified":"2018-02-28T21:53:21","modified_gmt":"2018-02-28T19:53:21","slug":"easily-add-goat-milk-goodness-to-dessert-favourites-with-kabrita","status":"publish","type":"post","link":"https:\/\/www.myza.co.za\/press\/easily-add-goat-milk-goodness-to-dessert-favourites-with-kabrita\/","title":{"rendered":"Easily Add Goat Milk Goodness to Dessert Favourites with Kabrita"},"content":{"rendered":"

Easily Add Goat Milk Goodness to Dessert Favourites with Kabrita<\/a>: <\/p>\n

\"Kabrita\"<\/p>\n

Easily Add Goat Milk Goodness to Dessert Favourites with Kabrita<\/p>\n<\/div>\n

South Africa\u2019s culturally rich food heritage narrates the shared love for home-baked goodness spanning generations. This lead to the creation of some quintessentially \u2018local\u2019 dishes which are still adored today. While some well-known recipes can often test experienced bakers\u2019 skills, others invite even the kitchen-fearing individual to try new things and impress without fail.<\/p>\n

Kabrita, South Africa\u2019s 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.<\/p>\n

Kabrita\u2019s 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\u2019s 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.<\/p>\n

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).<\/p>\n

For more information, visit http:\/\/www.kabrita.co.za\/ and follow Kabrita on Facebook and Instagram.<\/p>\n

#GoatMilkTartDay #NationalMilkTartDay #GoatieGoodness #KabritaSA<\/p>\n

To Celebrate National Milk Tart Day on 27 February 2018, the Kabrita SA team shares the following delicious recipe:<\/p>\n

#GoatMilkTart Marshmallows Recipe:<\/p>\n

INGREDIENTS:<\/p>\n

For the marshmallows:<\/p>\n

\u2022 2\u00bd tablespoons powdered gelatine
\u2022 6 tablespoons cold water (for gelatine)
\u2022 2 cups sugar
\u2022 4 tablespoons golden syrup
\u2022 1 cup cold water (for sugar syrup)
\u2022 2 large egg whites
\u2022 pinch of salt
\u2022 1 teaspoon vanilla
\u2022 2 tablespoons Kabrita
\u2022 2 tablespoons custard powder
\u2022 5 heaped tablespoons corn flour
\u2022 5 heaped tablespoons icing sugar
\u2022 cinnamon for dusting
\u2022 For the biscuits:
\u2022 1\u00bc cup cake flour
\u2022 \u00bc teaspoon baking soda (bicarb)
\u2022 pinch of salt
\u2022 115 g butter
\u2022 \u00bc cup sugar
\u2022 \u00bd cup light brown sugar
\u2022 1 large egg
\u2022 1 teaspoon vanilla
\u2022 \u00bd cup sugar mixed with 2\u00bd tablespoons cinnamon<\/p>\n

METHOD:<\/p>\n

(1) Make the marshmallows first:<\/p>\n

\u2022 Add 6 tablespoons of water to a small bowl and sprinkle over the gelatine. Set aside.
\u2022 Pour the sugar into a medium-sized saucepan. Add the golden syrup and 1 cup of water.
\u2022 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\u00b0C on a sugar thermometre.
\u2022 Remove from the heat and add the sponged gelatine. Stir until thoroughly combined and the gelatine has melted.
\u2022 Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.
\u2022 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.
\u2022 Continue to whisk while you mix the Kabrita and custard powder with just enough cold water to create a paste.
\u2022 Carefully add that to the mix while still mixing. Whisk for 7 minutes.
\u2022 Spray 8 – 10 x 10 cm loose bottom mini quiches pans with an oil spray.
\u2022 Sift the corn flour and icing sugar together and dust the pans with it.
\u2022 Spoon the marshmallow mix into the pans. Use a palette knife to smoothen the surfaces and let it stand for 2 hours to set.
\u2022 After setting, carefully remove the marshmallows from the pans and dust with the remaining icing sugar and cornflour mix. Keep aside.<\/p>\n

For the biscuits:<\/p>\n

Preheat the oven to 180\u00b0C<\/p>\n

\u2022 In a bowl, sift the flour, baking soda and salt.
\u2022 In a huge bowl, beat the butter, white and brown sugars until well combined.
\u2022 Add the egg and vanilla and mix thoroughly.
\u2022 Stir in the sifted ingredients and mix well.
\u2022 Shape the dough into a round log of about 8 cm in diametre.
\u2022 Roll it as round as possible, keeping in mind that these will form the base for your \u2018milk tart\u2019.
\u2022 Cover in cling wrap and refrigerate or freeze until firm. Unwrap the log.
\u2022 Pour the cinnamon-sugar mix onto your work surface and roll until the log is completely covered.
\u2022 Slice the dough with a sharp knife into slices of about \u00bd cm thick. Place the circles about 2,5 cm apart on a baking tray lined with baking paper.
\u2022 Bake in a preheated oven at 180\u00b0C for about 12 \u2013 15 minutes or until golden.
\u2022 Let it cool on the tray for 10 minutes and carefully place each biscuit on a wire rack.
\u2022 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.
\u2022 Sprinkle the tops of the marshmallows with cinnamon and leave to cool down completely. Enjoy!<\/p>\n

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