This dessert came about when my friend Aria requested an interestingly flavored strawberry ice cream. So I decided on strawberry-goat milk sorbet. And from there, I wanted to come up with an entire concept that circled around this ice cream. The result: la fraise au trois lait, or the strawberry in three milks. I wanted to do a play on strawberries and cream, or in this case, goat milk. For the components, we have the sorbet, goat milk feuilletine crunch, goat milk foam, and strawberries macerated in olive oil. All in all, it’s a very artistic dessert that is also gluten free!

For the sorbet:
1 cup strawberries
3/4 cups granulated sugar
1 tablespoon light corn syrup
1 cup goat milk
a pinch of salt

Cut the strawberries and macerate them in the sugar, salt, and syrup. Once the liquids start to come out the fruit, blend together with the milk. Strain, put into an ice cream machine, and churn. Alternatively, freeze the base solid, churn in a food processor, and refreeze until the mixture is set.

 

For the goat milk feuilletine
1/4 cup goat milk powder
1 tablespoon water
a pinch of salt
1/4 teaspoon vanilla extract

Combine ingredients together. Spread very thin on a nonstick baking surface and bake at 200 degrees F for 1 hour.  Feuilletine is traditionally a wafer thin cracker with a flavor similar to an ice cream cone. This version of it is gluten-free and functions very similarly to the original, but with the flavor of goat milk instead!

For the foam:
1 1/2 teaspoons gelatin powder + 2 tablespoons water
1/4 teaspoon vanilla extract
a pinch of salt
1/4 cup goat milk

Bring goat milk to a simmer. Bloom gelatin in water. Whip the gelatin and pour in the tepid goat milk. Whip until it forms bubbles. Use immediately.

For the strawberries:
1 cup fresh strawberries, quartered
2 tablespoons olive oil
a pinch of salt

Toss together. This ain’t rocket science.

For plating:
Quenelle the sorbet and then add on the strawberries around the plate. Top with the foam first, and then the feuilletine.