Yoghurt Pelte with Lemon Curd and Mandarin
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
8 hrs
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Total Time
8 hrs 50 mins
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Course
Dessert
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Cuisine
International, Turkish
Yoghurt Pelte with Lemon Curd and Mandarin
Description
This dessert features a yoghurt pelte made by gently heating cream and sugar, then dissolving soaked gelatin before combining with Greek yoghurt and setting it chilled. The lemon curd is prepared by cooking sugar, eggs, lemon juice, butter, and agar-agar until it reaches a gentle boil and thickens. For presentation, a smear of lemon curd is spread on a plate, topped with cut pieces of the set yoghurt pelte, and garnished with burnt mandarin slices to provide a caramelized depth to the citrus flavor.
The texture is creamy and silky with the yoghurt pelte contrasting with the smooth, zesty lemon curd, while the mandarin slices add a fresh and slightly toasted citrus note. This dessert is refined yet straightforward, suitable for elegant entertaining or a lighter finish to a meal.
Ingredients
Yoghurt pelte:
- 200 grams Greek yogurt
- 400 millilitres fresh cream
- 52 grams sugar
- 2 heets gelatin
Lemon curd:
- 108 grams sugar
- 108 grams egg whole
- 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 100° C/212° F 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
User Reviews
Overall Rating
4.9
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