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Meanwhile, beat together ricotta and yoghurt until smooth.

Stir through chocolate and ginger.

Spoon evenly on top of 6 meringue discs.

Sprinkle with dates and pistachios.

Top each with a second disc.

Dusk with cocoa powder and serve.

Place scones close together on prepared tray.

Brush with reserved milk mixture.

Bake for 10-12 minutes, until scones sound hollow when tapped

Cool on wire rack.

Text Box: Assemble 8 oz plain chevre 2 tbsp sugar, maple syrup or honey 1 tsp vanilla Zest of 1/3 to 1/2 lemon Put ingredients in food processor or blender; or use hand mixer and beat until blended. Use this desert as a low calorie alternative to cream cheese for

Text Box: 8 oz plain chevre 1/2 cup + 1 tbsp sugar 2 tbsp flour Grated zest of 2 lemons 2 eggs, separated Mix chevre, sugar, flour, zest and egg yolks together with a rubber spatula. Beat egg whites until soft peaks form. Fold beaten egg whites into cheese mixture.

Text Box: Fill buttered min-muffin pans 2/3 full Bake for 15 minutes at 180c. Cool for ten minutes and then flip out of pans. Cool completely before serving. Top with fresh berries.

Text Box: Cocoa powder, to serve Preheat oven to 150c. With a pencil, draw a 6x10cm circle onto 2 sheets of baking paper to make 12 circles. Turn paper over and place onto 2 lightly greased trays. Place egg whites in a clean, dry bowl. Beat with an electric mixer until soft peaks form Gradually beat in sugar, 1 tbs at a time, until sugar dissolves

Text Box: and foam is firm, thick and glossy. Beat in vinegar, cornflour and rind. Divide meringue mixture evenly among circles and spread out using a small spatula. Cook for 30 minutes, then reduce heat to 120c and cook for another 45mins. Cool in turned off oven with door ajar for 1 hour, or until meringues are completely cool and dry.

Text Box: 4 egg whites, 1 cup castor sugar 1 tsp vinegar, 1 tsp cornflour finely grated rind of 1 orange 200g goat milk ricotta 200g goat milk yoghurt 50g dark chocolate, chopped 2tbs chopped glaze ginger 6 dates, seeds removed, chopped 2 tbs chopped pistachios

Text Box: Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. Make a well in centre of flour mixture. Pour in combined milk and water all at once., reserving about 1 tbsp. Using a bread and butter knife,

Text Box: 2 cups self-raising flour 30g butter, chopped 1/2 cup goat milk 1/2 cup water Jam and whipped cream if desired to serve. Preheat oven to 220c. Lightly grease a scone tray

Text Box: mix quickly to a soft, sticky dough. Do not overmix. Turn dough onto a lightly floured surface and knead lightly. Press or roll out to form a circle, about 2cm thick. Cut into rounds, using a floured cutter or wedges using a floured knife