Cheesecake
Strawberries and cream cheesecake with mascarpone and rhubarb coulis jelly

With Wimbledon coming up, the strawberries and cream will be out in force, always a firm favourite and why not, they make the perfect pairing.  However, there are many different ways they can be brought together and this week I have been doing just that, inspired by a punnet of the locally grown fruit.  But, there is a twist in my recipes, as they are all made using cream from my goats.  I know you can buy goat’s milk in the supermarkets, but has anyone thought of selling the cream? It’s not easy to come by, I have to collect the milk from the two girls for three days before I have sufficient to make it worthwhile to fire up the separator.  With a cow, I would probably have enough with one milking!  I’m no expert on the difference between the two, but I believe the fat globules in goat’s milk are smaller, making it easier to digest.  Nevertheless, you can do all the same things with it and when it is fresh, it doesn’t have a goaty taste or odour.

Strawberries and vanilla cream on a meringue nest
Strawberries and vanilla cream on a meringue nest

First up, I made a batch of meringue nests with leftover eggwhite, combined them with a generous dollop of vanilla whipped cream and topped with locally produced strawberries.  A light dusting of icing sugar sets if off to perfection.  So easy to make and yet absolutely delicious.

Strawverry sundae with vanilla gelato, chocolate ice cream, chopped strawberries and whipped cream
Strawberry sundae with vanilla gelato, chocolate ice cream,  crushed meringues, chopped strawberries and whipped cream

This sundae contained two types of ice cream, both made from goat’s milk.  The first a simple vanilla gelato, and the second a chocolate ice cream, made in the traditional way with egg yolks, hence the leftover whites.  Crushed meringues, chopped strawberries and whipped cream, made this dessert delish.

Vanilla panna cotta with crushed meringue, strawberries and rhubarb coulis
Vanilla panna cotta with crushed meringue, strawberries and rhubarb coulis

One of my all time favourites, creamy, silky, panna cotta.  It’s so easy to make, yet such lush tasting little treat.  I love it with coulis and this one came from the garden.  A few stalks of rhubarb, sugar and water in a pan, run it through a food processor, strain it, and it’s done.  Again, I added crushed meringue for a bit of crunch, and then finished it with the ever present strawberries.

Rhubarb ripple ice cream served on XXX with strawberries and blackberries
Rhubarb ripple ice cream served on a meringue nest with strawberries, blackberries and rhubarb coulis

I found another use for the coulis in the rhubarb ripple ice cream, which left me with more egg whites  When you’re faced with egg white, make meringues.  Put them together with the strawberries and a couple of blackberries (not from my garden, it’s far too early) and another beautiful but simple dessert is created.

Ginger snaps, crushed for the cheesecake base
Ginger snaps, crushed for the cheesecake base

Finally, we have the cheesecake.  This one was created from mascarpone (which was, of course made from my goat’s cream).  I firstly baked the ginger biscuits (a favourite Delia recipe).  Crushed gingernuts mixed with goat butter, formed the base, where I laid out the last of my strawberries.  I combined cream and mascarpone together with some caster sugar, then ladled the mix onto the base and smoothed it down.  Lastly, I made the jelly with the remainder of the rhubarb coulis and a couple of sheets of leaf gelatine to set it softly.  Left overnight in the fridge, the next day it was firm and ready to devour. Five glorious days of strawberries and goat’s cream.

Rhubarb coulis
Rhubarb coulis
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