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
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
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For the yoghurt pelte, combine the cream and sugar in a saucepan.
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Bring the mixture slowly to boil and stir in the soaked gelatin.
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Allow to cool for 10 minutes and stir in the yoghurt.
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Pass the mixture through a fine sieve and then pour into a deep tray.
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Place in the fridge and leave to set overnight
Lemon Curd
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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.
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When it reaches a boil, remove from the bowl.
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Let it cool down.
Plating
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Spoon a small amount of the lemon curd onto a round plate, spreading across the plate using a palette knife.
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Using a knife or a cutter, cut yoghurt pelte into equal rectangular pieces.
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Replace one on the lemon curd.
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Cut a round slice of the mandarin and burn the white skin until it gets dark.
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Gently place mandarin pieces on top of the yoghurt pelte.
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Serve with baby mint leaves and (optional) dehydrated yoghurt pieces.
Notes
The post Yoghurt Pelte (Jelly) with Lemon Curd and Mandarin appeared first on Chef's Pencil.
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