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Text Box: 1 sliced apricots or peaches or whole berries 1/2 cup sugar to taste 3 tablespoon lemon juice 1/8 tsp salt 1 1/2 cup goat’s milk In a large bowl Mash fruit with sugar Add lemon juice and salt Stir well Add milk Transfer to ice-cream maker

Text Box: Freeze according to manufacturer’s instructions. Or spoon into shallow 8 inch square metal pan; cover with plastic wrap and freeze until slushy. Stir well to prevent ice crystala from forming Freeze again Before serving, break into chunks and puree briefly in food processor until creamy But still frozen

Text Box: 600ml goats’ milk 2 tsp sugar 2 junket tablets 2 tsp cold water Ground nutmeg Warm milk & sugar to blood heat, stirring occasionally to dissolve sugar, cool to lukewarm. Crush junket tablets, dissolve in water add to milk Sprinkle with nutmeg. Stand undisturbed at room temperature until set.

Text Box: froth and put around the edge of serving dish. Flavour custard with vanilla and pour in the middle. Serve when cool MILK JELLY 600ml goat milk 1 tbsp honey 1 junket tablet

Text Box: Soak 3 tbs of pearl tapioca in water overnight Mix the yolks of 2 eggs, add 1 cup sugar, 1/2 tsp salt and tapioca. Pour this into 1 quart scalded sweet goat milk, and cook in double boiler until transparent Beat the egg whites to a stiff

Text Box: Add honey to milk and heat to blood temperature. Crush junket tablet in desert spoon of water. Pour milk onto tablet. Immediately pour into dessert dishes Sprinkle with nutmeg and leave to set.

Text Box: Combine with milk and pour into custard cups Set cups in pan of hot water and bake in 200c oven Only till set. Chocolate custard 2 cups goat milk 2tbsp cocoa

Text Box: 2 tbsp flour Pinch salt Mix all ingredients in double boiler Cook until thick Pour into desert dishes. Cool Serve with whipped cream

Text Box: 1/4 cup honey 4 cups goat milk 1/2 tsp nutmeg 4 eggs 1/4 tsp salt Beat eggs Add honey, salt, nutmeg and beat again