There’s not much I find palatable about snow.
Well, except maybe if some maple syrup is poured on it, the syrup freezes and I have some sticky, sweet Canadiana on a stick to chomp on.
Truth be told, there’s little I find redeeming about the white stuff, outside of its picturesque quality that I’m enjoying while looking out my living room window, cup of tea in my hand and insulated from the elements.
So to think that I would find a dessert — a warm one at that — that reminded me of freshly fallen snow. Light. Airy. Filling me with that comforting, cosy feeling I get watching those fluffy flakes of powder fall from the sky.
Those of you keeping up with my eating escapades know this is the winter of comfort food for me — carbohydrate-rich and preferably sweet. The kind of grub that leaves me feeling heavy and full of regret in that moment I lift that last forkful to my mouth, when the craving that egged me on turns into a longing for elastic-waist pants.
But this dessert — this spiced baked goat yogurt — only left me feeling like I had room for more and even when I couldn’t eat another bite, didn’t leave me feeling like a glutton. Jeans also remained comfortable pants, post-eating.
Those goats are magical creatures. That’s why I almost always have a tub of Hewitt’s goat yogurt on hand. Some of the few dairy goat farmers we have in Niagara supply this Hagersville dairy so I know I’m getting my local fix, too. It’s delicious with some honey or as a stand-in for sour cream. In this recipe, it’s tang is toned down with allspice and maple syrup. I bet what would make this recipe even better is using some Ewenity Dairy maple-flavoured sheep’s milk yogurt instead.
This dessert is made all the more ethereal by egg whites, beaten to soft peaks, and folded into the other ingredients. It’s like a little piece of a cloud served up in a ramekin.
Spiced baked goat yogurt (inspired by Vegetarian: A collection of over 100 essential recipes by Parragon Publishing)
200 mL goat yogurt
1/4 tsp allspice
2 tsp maple syrup
1/4 tsp vanilla extract
1/2 oz/15 g dates
1 medium egg white
1/4 tsp maple syrup and fresh mint leaves to garnish
Mix the yogurt, mixed spice, maple syrup, vanilla extract and dates together in a large bowl.
In a separate bowl, lightly whisk the egg white until soft peaks form. Using a metal spoon, fold into the yogurt mixture. Spoon into 4 ramekins or shallow, oven-proof dishes.
Stand the ramekins or dishes in a roasting pan and half-fill the pan with boiling water. Bake in a pre-heated oven at 275°F/140°C for 15 minutes or until set.
Remove from oven. To serve drizzle with maple syrup and decorate with mint leaves.