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Sunday, September 21, 2014

Spiced yoghurt with summer berries recipe


Makes four servings

2 cups plain yoghurt, strained
1 pinch saffron threads
2 tbsp honey
1 tsp cardamom pods
4 tbsp sliced toasted almonds
8 tbsp mixed berries 0r seasonal fruits

Line a sieve with cheesecloth, pour in the yoghurt and fold over the edges to cover completely. Place the sieve over a bowl and put in the fridge for 12 hours to strain.

Put the saffron into a small bowl, add about two tablespoons boiling water. Steep for lìve minutes. Put the drained yoghurt into a bowl, add the steeped saffron, honey, and cardamom, and stir well.

Pour into individual sewing bowls, sprinkle with toasted almonds and berries, and serve.

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