‘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.
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Recipe components
Callebaut® ingredients
Yoghurt-semolina sponge
Ingredients | Preparation |
---|---|
| Whisk over a bain-marie. |
| Whisk over low heat until thick and binding. Add to previous mixture. |
| Fold in. |
Pipe into Flexipan® Savarin moulds and bake for 18 minutes at 170°C. |
Soaking syrup
Ingredients | Preparation |
---|---|
| Mix and boil for 2 minutes. Soak Yoghurt-Semolina Sponge in it. |
Yoghurt-kaymak cream
Ingredients | Preparation |
---|---|
| Cream. |
| Add to previous mixture. Pour onto Silpat sheet and bake at 120°C. |
Melt the chocolate. Fold in once mixture is cold. |