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Yoghurt Pelte with Lemon Curd and Mandarin
4.9 from 138 votes

Yoghurt Pelte with Lemon Curd and Mandarin

Yoghurt Pelte with Lemon Curd and Mandarin is a delicate dessert layered with creamy yoghurt gelée, tangy lemon curd, and fresh mandarin slices. The yoghurt pelte sets overnight with gelatin, yielding a smooth, creamy texture, while the lemon curd is cooked to a gently thickened consistency using agar-agar. Charred mandarin slices add a subtle caramelized citrus note and visual appeal.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 50 mins
Course: Dessert
Cuisine: International, Turkish

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
    Cup of Yum
  1. For the yoghurt pelte, combine the cream and sugar in a saucepan.
  2. Bring the mixture slowly to boil and stir in the soaked gelatin.
  3. Allow to cool for 10 minutes and stir in the yoghurt.
  4. Pass the mixture through a fine sieve and then pour into a deep tray.
  5. Place in the fridge and leave to set overnight
Lemon Curd
  1. 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.
  2. When it reaches a boil, remove from the bowl.
  3. Let it cool down.
Plating
  1. Spoon a small amount of the lemon curd onto a round plate, spreading across the plate using a palette knife.
  2. Using a knife or a cutter, cut yoghurt pelte into equal rectangular pieces.
  3. Replace one on the lemon curd.
  4. Cut a round slice of the mandarin and burn the white skin until it gets dark.
  5. Gently place mandarin pieces on top of the yoghurt pelte.
  6. Serve with baby mint leaves and (optional) dehydrated yoghurt pieces.

Notes