Ingredients
- 3 tbsp Whole milk
- 4 Generous pinches of saffron strands
- 4 Cardamom pods - seeds removed
- 250 g (8.8oz) Full-fat soft cheese
- 350 g (12.3oz) Greek style yogurt
- 3 tbsp Icing sugar
- 3 tbsp Pomegranate seeds
- 4 tsp Chopped pistachio nuts
Instructions
- Put the milk and saffron in a small pan and bring just to the boil.
- Stir to distribute the saffron, remove from the heat and leave on one side.
- Crush the cardamom seeds, using a pestle and mortar.
- Put the soft cheese into a bowl, add the yogurt and stir to mix roughly together.
- Sift in the icing sugar and sprinkle in the ground cardamom.
- Whisk the mixture thoroughly until very smooth, then gradually whisk in the cooled saffron milk.
- Spoon the mixture into 4 small glass bowls and chill in the fridge for an hour or more.
- You can keep the dessert in the fridge for several hours or until the next day.
- Before serving, straight from the fridge, sprinkle the pomegranate seeds and chopped pistachios over each serving.
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