‘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:
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Medium
- Makes:
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15 portions
Yoghurt-semolina sponge
Ingredients: Yoghurt-semolina sponge
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10.6 ozWhole egg(s)
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4.2 ozSugar
Preparation: Yoghurt-semolina sponge
Whisk over a bain-marie.
Ingredients: Yoghurt-semolina sponge
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4.2 ozSemolina
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14.1 ozYoghurt
Preparation: Yoghurt-semolina sponge
Whisk over low heat until thick and binding. Add to previous mixture.
Ingredients: Yoghurt-semolina sponge
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4.2 ozFlour
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1.4 ozCorn starch
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0.2 ozBaking powder
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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
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1.1 lbWater
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6.2 ozSugar
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1.4 ozHoney
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0.2 ozCinnamon powder
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0.4 ozOrange peel slices
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0.2 ozLemon peel
Preparation: Soaking syrup
Mix and boil for 2 minutes. Soak Yoghurt-Semolina Sponge in it.
Yoghurt-kaymak cream
Ingredients: Yoghurt-kaymak cream
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8.5 ozYoghurt
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3.2 ozSugar
Preparation: Yoghurt-kaymak cream
Cream.
Ingredients: Yoghurt-kaymak cream
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3.5 ozWhole egg(s)
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0.1 ozConcentrated vanilla extract
Preparation: Yoghurt-kaymak cream
Add to previous mixture. Pour onto Silpat sheet and bake at 120°C.
Ingredients: Yoghurt-kaymak cream
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3.5 ozKaymak
Preparation: Yoghurt-kaymak cream
Melt the chocolate. Fold in once mixture is cold.
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