Turkish Delight And Yoghurt Bavarois With Raspberry Syrup Recipe

Posted on
Photo: Turkish delight and yoghurt bavarois with raspberry syrup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish delight and yoghurt bavarois with raspberry syrup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish delight and yoghurt bavarois with raspberry syrup..

Ingredients (serves 10)

450ml pouring cream
150g caster sugar
1 vanilla bean
4 (20g) gelatine leaves (see note)
180g rose-flavoured Turkish delight, finely chopped
2 tsp icing sugar
1 1/4 cups Greek-style yoghurt
50g flaked almonds, toasted
Raspberry syrup
3/4 cup (165g) caster sugar
1 vanilla bean
1 cinnamon stick
5cm-long strip lemon rind
4 x 120g punnets raspberries


Lightly grease 10 x 125ml dariole moulds. Place 150ml cream and sugar in a small saucepan. Split vanilla bean lengthways. Using the tip of a small knife, scrape seeds into pan, then add bean. Stir over low heat until sugar dissolves, then bring almost to the boil. Remove from heat. Stand for 5 minutes.

Meanwhile, soak gelatine leaves in cold water for 4 minutes or 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. Using an electric mixer, whisk remaining cream until soft peaks form. Whisk yoghurt into cooled cream mixture, then fold through whipped cream and Turkish delight. Pour into prepared moulds and refrigerate for 4 hours (or overnight) until set.

For syrup, place 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Add scraped seeds from vanilla bean and bean (see step 1 for directions), cinnamon stick and lemon rind and bring to the boil. Simmer for 10 minutes. Place raspberries in a heatproof bowl then strain syrup over raspberries. Cool to room temperature.

Unmould bavarois on to plates. Spoon over raspberries, syrup and almonds.


Look for gelatine leaves in delicatessens. Alternatively, sprinkle 1 1/2 tbs powdered gelatine over 1/4 cup water in a small heatproof cup. Place cup in a saucepan of boiling water. Stir until dissolved.

Gelatine-free: For strict vegetarians, combine all cream and sugar in the recipe with 8g biar agar powder (in place of gelatine) and 1/2 cup water in a small saucepan. Stir over medium heat until mixture boils and biar agar dissolves. Whisk yoghurt into hot mixture. Stir in Turkish delight. Pour into moulds immediately and refrigerate for 15 minutes or until set. Agar biar is a natural seaweed extract, available from health and Asian food stores.

Notebook: – March 2006, Page 124
Recipe by Jane Hann

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *