serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 kg plain Greek yoghurt, hung (see Note)
Pistachio crumble
- 50 g pistachios, crushed
- ¼ tsp ghee
- Pinch of salt
- 200 g caster sugar
- ½ tsp cardamom powder
- 4-5 saffron strands
- Raspberries, dried rose petals, crushed pistachio, to serve (optional)
You must begin this recipe the day before.
Resting time: 5 hours or overnight
Instructions
- Heat half the pistachios on a gentle flame for 60 seconds.
- Add ghee, salt, and half of the cardamom and take it off the flame. Stir and then allow to cool slightly.
- Add 50 g sugar to the warm pistachios to form a light crumble-like mixture.
- Spoon a heaped tablespoon of the pistachio crumble into each of the serving glasses as the base.
- Mix the (hung) yoghurt, saffron, remaining cardamom, and sugar until combined.
- Pipe the sweetened yoghurt on top of the pistachio crumble.
- Serve chilled and top with the raspberries, dried rose petals, and remaining pistachios.
Note
- Hang the yoghurt in a muslin/cheesecloth and keep it in the fridge for a minimum of five hours or overnight (preferred).
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.
