‘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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300 gwhole egg(s)
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120 gsugar
Preparation: Yoghurt-semolina sponge
Whisk over a bain-marie.
Ingredients: Yoghurt-semolina sponge
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120 gsemolina
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400 gyoghurt
Preparation: Yoghurt-semolina sponge
Whisk over low heat until thick and binding. Add to previous mixture.
Ingredients: Yoghurt-semolina sponge
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120 gflour
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40 gcorn starch
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5 gbaking 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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500 gwater
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175 gsugar
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40 ghoney
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7 gcinnamon powder
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10 gorange peel slices
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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
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240 gyoghurt
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90 gsugar
Preparation: Yoghurt-kaymak cream
Cream.
Ingredients: Yoghurt-kaymak cream
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100 gwhole egg(s)
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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
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100 g
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100 gkaymak
Preparation: Yoghurt-kaymak cream
Melt the chocolate. Fold in once mixture is cold.
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