Goats Milk and Garlic Puree

Martyn Wilson

Martyn Wilson

4th August 2011
Martyn Wilson

Goats Milk and Garlic Puree

Peel the garlic and blanch 4 times in water refreshing after each blanch. Thinly slice the onions, s...


  • 10 White Onions
  • 4 Heads Of Garlic
  • 1 litre of Goats Milk
  • 250g Butter
  • 1 litre of Milk
  • 1 litre of Cream
  • 40g Vegi Gel


Peel the garlic and blanch 4 times in water refreshing after each blanch. Thinly slice the onions, sweat with no coulour with the butter. Add the cream, milk and blanched garlic cook until tender. Strain and add to the blender then blitz, gradually adding the goats milk until a loose puree is formed. Pass, add 40g of Vegi Gel to 1litre of Puree. Bring to the boil and chill. Once set, place in a blender and blitz

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