Test yourself with Elia Greek Restaurant of Majestic Hotel窶冱 top chef窶冱 Loukoumades recipe


For the Loukoumades Dough
1kg flour
500g orange confit (see below)
40g yeast
35g sugar
1ltr water

For the confit
800g to 1kg orange slices
Sugar (according to preference for sweetness)

For the youghurt Mousse
8 egg yolks
120g sugar
600g sheep yoghurt
5 egg whites
50g sugar
200g whipped cream (chantilly)

窶「 To make the confit, place the orange slices in a cooking pot and add water and sugar, just enough to cover them. Simmer for 3 hours.

窶「 To make the yoghurt mousse, beat 5 egg whites and 50 gr. sugar into meringue.

窶「 Then beat in a ben-marie the yolks with sugar until they turn white.

窶「 Add the yoghurt and the meringue mixture.

窶「 Fold in gently the whipped cream. Refrigerate.

窶「 For the loukoumades, mix the ingredients to make the dough. Then divide into balls and fry.

窶「 Serve with the syrup from the orange confit, thyme-infused honey, cinammon and yoghurt mousse.
Recipe courtesy of Elia Greek Restaurant, Majestic Hotel & Chef Yiannis Baxevanis

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