Chilled Yoghurt Cream with Sweet Tomato Compote
Turkey: Recipes and tales from the road
Published by Murdoch Books
- 2 teaspoons powdered gelatine
- 300 ml (10½fl oz) pouring (whipping) cream
- 110g (3 ¾ oz / ½ cup) caster (superfine) sugar
- 500g (1 lb 2 oz / 2 cups) Greek-style yoghurt
Sweet Tomato Compote
- 330 g (11 ¾ oz / 1 ½ cups) caster (superfine) sugar
- 1 cinnamon stick
- 2 fresh bay leaves
- 1 tablespoon freshly squeezed lemon juice
- 1 kg (2 lb 4 oz) roma (plum) tomatoes, halved
To make the sweet tomato compote, combine the sugar, cinnamon, bay leaves and lemon juice in a saucepan with 500ml (17 fl oz / 2 cups) water. Slowly bring the mixture to a simmer, stirring to dissolve the sugar. Add the tomato, bring back just to a simmer, then reduce the heat to low and cook for about 50 minutes, or until the liquid has reduced and thickened – place an inverted saucer or small plate over the tomato halves to keep them submerged while cooking. Remove from the heat and cool, discarding the cinnamon.
To make the yoghurt cream, sprinkle the gelatine into a small heatproof cup and add 2 ½ tablespoons cold water, stand for 5 minutes until softened. Place the cup in a small saucepan of gently simmering water and heat until the gelatine dissolves. Meanwhile, combine the cream and sugar in a saucepan and heat, stirring to dissolve the sugar, until nearly simmering, then remove from the heat. Stir in the gelatine mixture and cool to room temperature. Add the yoghurt and whisk until smooth. Divide the mixture between six 300ml (10 ½ fl oz) glasses and refrigerate from 3-4 hours or overnight.
Serve the chilled yoghurt cream with the sweet tomato compote spooned over the top.
John Hawkesby’s wine recommendation
Jackson Estate Grey Ghost 2009
Black Estate 2010