Goats curd with strawberries and toasted almonds

26 Jun 2024

Tirí tou katsíkiou, may fraóulas kai friganísmeni amígdala

Goats abound in Greece and are used for their meat and their cheese. Here the very first stage of the cheese, the soft curd, makes a wonderful modern dessert.

Serves 4

Preparation time 15 minutes + 20 minutes refrigeration

Cooking time nil 

Ingredients:

½ (110g) cup sugar

300g strawberries, quartered

Very finely shredded rind and juice one large orange

Pinch ground cinnamon

1 cup (250ml) cream

1 tablespoon icing sugar

125g goat curd

1/3 cup (25g) flaked almonds, toasted, to serve

Method:

Place the sugar and strawberries in a large frypan, heat over a medium heat, shaking the pan to coat the strawberries in the sugar. Add the rind, juice and cinnamon.

Gently simmer until the sugar has dissolved, remove from heat and cool.

Beat the cream and icing sugar until soft peaks form, fold in the goat curd.

Assemble by spooning a little of the goat curd mixture into the bottom of 4 x 1 cup capacity glasses. Add a spoonful of strawberries and syrup, then more curd mixture. Repeat, finishing all with goats curd mixture. Refrigerate for 20 minutes to firm. Sprinkle with toasted almonds to serve.

Lyndey’s Note: Blueberries or chopped fresh figs could replace the strawberries.

Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant RRP $39.95) and DVD of TV series (https://www.lyndeymilan.com/)

Lyndey Milan OAM aims to inspire, nourish and connect people. A familiar face on television and in print, she has been instrumental in changing the way Australians think about food and wine for four decades via her own nine best-selling cookbooks, nine international TV series and influence as former Food Director of the iconic Australian Women’s Weekly.  She is an award-winning multi-media presenter, MC, speaker, food & wine teacher, consultant, debater, judge and regional Australian specialist who makes numerous TV & culinary appearances.

With a profile beyond Australia, she is a popular international tour host and will be returning to Morocco and Puglia in 2024. She also works as an enrichment speaker on cruises. 

Lyndey is a key contributor to Selector magazine, writes freelance, has reviewed for the Good Food Guide since 1987. A Councillor of the Royal Agricultural Society of NSW where she was the first female Vice-President.  She is Co-Founder and Patron of Tasting Success, a mentoring programme for female chefs, an Ambassador for the Leukaemia Foundation, Cure Cancer and is active with many other charities.