Monday, December 12, 2022

Yoghurt Pelte (Jelly) with Lemon Curd and Mandarin

Pelte is a traditional Turkish desserts that is similar with jelly and was traditionally made with lemons or other local fruits. It is also a popular dessert in North Macedonia, though the Macedonian recipe is slightly different from the Turkish one.

Yoghurt Pelte with Lemon Curd and Mandarin
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Yoghurt Pelte with Lemon Curd and Mandarin

Course Dessert
Cuisine International, Turkish
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 8 hours
Total Time 8 hours 50 minutes

Ingredients

YOGHURT PELTE

  • 200 grams Greek Yogurt
  • 400 millilitres Fresh Cream
  • 52 grams Sugar
  • 2 sheets Gelatin

LEMON CURD

  • 108 grams Sugar
  • 108 grams Whole Eggs
  • 108 millilitres Lemon Juice
  • 140 grams Butter Cubes
  • 2 grams Agar-agar

MANDARIN

  • 1 Mandarin

Instructions

Yoghurt Pelte

  • For the yoghurt pelte, combine the cream and sugar in a saucepan.
  • Bring the mixture slowly to boil and stir in the soaked gelatin.
  • Allow to cool for 10 minutes and stir in the yoghurt.
  • Pass the mixture through a fine sieve and then pour into a deep tray.
  • Place in the fridge and leave to set overnight

Lemon Curd

  • Add the sugar, eggs, lemon juice, butter cubes and agar agar into the Thermomix bowl and set at speed 4 at 100C for around 13 minutes, slowly bring to a gentle boil.
  • When it reaches a boil, remove from the bowl.
  • Let it cool down.

Plating

  • Spoon a small amount of the lemon curd onto a round plate, spreading across the plate using a palette knife.
  • Using a knife or a cutter, cut yoghurt pelte into equal rectangular pieces.
  • Replace one on the lemon curd.
  • Cut a round slice of the mandarin and burn the white skin until it gets dark.
  • Gently place mandarin pieces on top of the yoghurt pelte.
  • Serve with baby mint leaves and (optional) dehydrated yoghurt pieces.

Notes

YOGHURT PELTE WITH LEMON CURD AND MANDARIN

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