This recipe demonstrates the versatility of Activa YG in a dairy system, allowing us to make a delicate dumpling without conventional binders. We use the Activa at a ratio of 1 percent of the total weight of the ingredients. In the past we’ve paired these goat cheese dumplings with lobster. They would also be nice with a stew of mushrooms or spring vegetables, or as a warm accompaniment to a crisp salad with a simple vinaigrette.

　　

Ingredients

makes 48 dumplings

　　300 grams fresh goat cheese

　　200 grams fresh ricotta

　　2 large egg yolks

　　5.38 grams Activa Y-G (see Sources, page 309)

　　3 grams fine sea salt

　　0.25 gram cayenne pepper

　　Nonstick cooking spray

　　

Step 1

Put the goat cheese, ricotta, egg yolks, Activa, salt, and cayenne in a blender and puree until smooth. Pour the mixture into a squeeze bottle.

　　

Step 2

Spray the inside of a magnetic sphere mold or spherical ice cube tray with nonstick cooking spray and wipe it with a dry paper towel. The fine film remaining will ease the unmolding process. Close the sphere mold and fill each cavity, squeezing the cheese mixture through the top opening. Fill all the spheres and tap the mold on the counter to force out any air bubbles. If necessary, top off the mold with any remaining goat cheese. Alternatively, you could substitute small chocolate molds for the spheres. Loosely cover the top of the sphere mold with plastic wrap and refrigerate for eighteen hours.

　　

Step 3

Remove the mold from the refrigerator and carefully remove the top section. The spheres will have set and there will be a small extension on each sphere from the fill hole. Use a paring knife to cut this cheese extension off of each sphere. Gently remove each sphere from the mold and place in a shallow container.

　　

Step 4

To serve, gently warm the spheres in simmering water to heat through. When hot, remove them from the water and place them in a serving dish with the desired sauce and glaze.

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