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  2. Ruby Cabosse Praline - Rosé Champagne

‘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.

Recipe

Created by
  • Marc Pauquet -
  1. Yoghurt-kaymak cream

Yoghurt-kaymak cream

ingredients preparation
  • 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.

  • 100g
    CW2NV
  • 100g
    kaymak

Melt the chocolate. Fold in once mixture is cold.

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