serves
2
prep
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
difficulty
Easy
level
Ingredients
- 2 tall glasses, pre-chilled in the fridge or freezer
- 200 g crushed ice
- 160 g thick yoghurt
- 250 ml apricot nectar
- good squeeze of lemon
- ¼ cup roughly crushed pistachio
Instructions
Take your glasses and spoon 2 big spoons of crushed ice between them. Divide the yoghurt among the glasses. Take half the pistachio and divide this between each glass.
Add another 2 spoons of the ice and then a good squeeze of lemon over the top.
Pour over the apricot nectar and then add any remaining ice. Finish with the remaining pistachio.
Serve immediately with a long spoon and a straw and watch as the nectar slowly seeps to the bottom of the glass.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
