Sweet yogurt sundae with saffron and pistachios
The most vital step in preparing this dish is to drain the yogurt long enough to eliminate much of the moisture from it. This is the secret to a perfect shrikhand, as this drained and sweetened yogurt dessert is known in India. What follows is a recipe for a basic shrikhand. Using your imagination, there is no end to the variety of ways it can be presented. For example, you can layer it with seasonal fruit compotes, crushed berries, and chocolate ganache and serve it either in shot glasses or build it into an interesting parfait.
– 2 feet (60 cm) square piece of fine muslin or layers of cheesecloth
– 4 cups (975 g) plain whole milk yogurt
– 1 teaspoon saffron strands
– 1⁄3 cup (80 ml) whole milk
– 1 teaspoon ground cardamom
– ¼ teaspoon freshly-ground nutmeg
– ½ cup (125 ml) honey
– ¼ cup (35 g) coarsely-chopped pistachios.
Line a large sieve or colander with muslin or cheesecloth. Wet the cloth with water, then place the muslin-lined sieve or colander over a bowl. Place the yogurt in the sieve to drain for 2 to 3 hours in the refrigerator. Discard the whey.
Turn the yogurt into a bowl and set aside.
Lightly toast the saron strands in small dry skillet over medium heat, until brittle. Add the milk, cardamom and nutmeg. Remove from the heat and stir in the honey until dissolved.
Whisk the mixture into the yogurt. Use a ladle to pour the yogurt into glasses, sundae cups or bowls. Top with nuts and serve chilled.
Food: Sweet Yogurt Sundae With Saffron And Pistachios