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Turkish delight and yoghurt bavarois with raspberry syrup
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Prep Time:
260 minutes
Cook Time:
5 minutes
Total Time:
265 minutes
Ingredients:
  • 450ml pouring cream
  • 150g caster sugar
  • 2.00 vanilla bean
  • 20g gelatine leaf
  • 180g rose-flavoured Turkish delight, finely chopped
  • 6.00 gm icing sugar
  • 312.50 ml Greek Style Yoghurt
  • 50g flaked almonds, toasted
  • 165g caster sugar
  • 5cm-long strip lemon rind
  • 4 x 120g punnets raspberries
Instructions:
  • Prepare 10 x 125ml dariole moulds by greasing them lightly. Combine 150ml of cream and sugar in a small saucepan. Split a vanilla bean lengthwise and scrape the seeds into the pan using the tip of a small knife, then add the bean. Stir the mixture over low heat until the sugar dissolves, then bring it almost to a boil. Remove the pan from the heat and let it stand for 5 minutes.
  • Soak gelatine leaves in cold water until softened. Strain cream mixture through a fine sieve into a bowl. Squeeze excess liquid from gelatine, then add to warm cream mixture and stir until dissolved. Cool to room temperature. Toss chopped Turkish delight in icing sugar. Whip remaining cream until soft peaks form. Fold yoghurt into cooled cream mixture, then gently fold in whipped cream and Turkish delight. Pour into prepared moulds and refrigerate for 4 hours or overnight until set.
  • Prepare the syrup by combining 1 1/2 cups of water and sugar in a small saucepan. Stir over low heat until the sugar dissolves. Add the vanilla bean seeds, cinnamon stick, and lemon rind. Bring to a boil, then let it simmer for 10 minutes. Pour the syrup over raspberries in a heatproof bowl and allow it to cool down to room temperature.
  • Gently remove the bavarois from the mould onto plates. Drizzle with raspberries, syrup, and almonds.

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