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