‘Yoğurt tatlisi’ dessert with yoghurt–kaymak cream
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.
- Level:
-
Medium
- Makes:
-
15 portions
Yoghurt-semolina sponge
Ingredients: Yoghurt-semolina sponge
-
300 gWhole egg(s)
-
120 gSugar
Preparation: Yoghurt-semolina sponge
Whisk over a bain-marie.
Ingredients: Yoghurt-semolina sponge
-
120 gSemolina
-
400 gYoghurt
Preparation: Yoghurt-semolina sponge
Whisk over low heat until thick and binding. Add to previous mixture.
Ingredients: Yoghurt-semolina sponge
-
120 gFlour
-
40 gCorn starch
-
5 gBaking powder
-
1 piece(s)Lemon zest
Preparation: Yoghurt-semolina sponge
Fold in.
Pipe into Flexipan® Savarin moulds and bake for 18 minutes at 170°C.
Soaking syrup
Ingredients: Soaking syrup
-
500 gWater
-
175 gSugar
-
40 gHoney
-
7 gCinnamon powder
-
10 gOrange peel slices
-
5 gLemon peel
Preparation: Soaking syrup
Mix and boil for 2 minutes. Soak Yoghurt-Semolina Sponge in it.
Yoghurt-kaymak cream
Ingredients: Yoghurt-kaymak cream
-
240 gYoghurt
-
90 gSugar
Preparation: Yoghurt-kaymak cream
Cream.
Ingredients: Yoghurt-kaymak cream
-
100 gWhole egg(s)
-
4 gConcentrated vanilla extract
Preparation: Yoghurt-kaymak cream
Add to previous mixture. Pour onto Silpat sheet and bake at 120°C.
Ingredients: Yoghurt-kaymak cream
-
100 g
-
100 gKaymak
Preparation: Yoghurt-kaymak cream
Melt the chocolate. Fold in once mixture is cold.
Comments