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.
Ingredients
- 200 grams Greek yogurt
- 400 millilitres fresh cream
- 52 grams sugar
- 2 sheets gelatin
- 108 grams sugar
- 108 grams whole eggs
- 108 millilitres lemon juice
- 140 grams butter cubes
- 2 grams agar-agar
- 1 mandarin
Method · 8 h 50 min
- 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
- 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.
- 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.
Yoghurt pelte:
Lemon curd:
