‘Yoğurt tatlisi’ dessert with yoghurt–kaymak cream

level 2

“Inspired by the fermentation process of cocoa beans, I gave my own spin to the Turkish ‘yoğurt tatlisi’, which I paired with ‘kaymak’: a dairy product more or less like clotted cream. It’s a plated dessert served with a fresh citrus fruit salad marinated in honey.”

Recipe components

Used Callebaut products

Yoghurt-semolina sponge

IngredientsPreparation
  • 300g
    whole egg(s)
  • 120g
    sugar

Whisk over a bain-marie.

  • 120g
    semolina
  • 400g
    yoghurt

Whisk over low heat until thick and binding. Add to previous mixture.

  • 120g
    flour
  • 40g
    corn starch
  • 5g
    baking powder
  • 1piece(s)
    lemon zest

Fold in.

Pipe into Flexipan® Savarin moulds and bake for 18 minutes at 170°C.

Soaking syrup

IngredientsPreparation
  • 500g
    water
  • 175g
    sugar
  • 40g
    honey
  • 7g
    cinnamon powder
  • 10g
    orange peel slices
  • 5g
    lemon peel

Mix and boil for 2 minutes. Soak Yoghurt-Semolina Sponge in it.

Yoghurt-kaymak cream

IngredientsPreparation
  • 240g
    yoghurt
  • 90g
    sugar

Cream.

  • 100g
    whole egg(s)
  • 4g
    concentrated vanilla extract

Add to previous mixture. Pour onto Silpat sheet and bake at 120°C.

Melt the chocolate. Fold in once mixture is cold.