Chef Bal Arneson: Spiced Yogurt with Summer Berries recipe
updated the 14 July 2015 à 18:34Give your summer dessert an Indian twist with Chef Bal Arneson’s signature spiced yoghurt paired with fresh summer berries!
Makes 4 Servings
Ingredients:
2 cups Plain yogurt, strained
1 tsp Saffron
2 tbsp Honey
1 tsp Cardamom pods
4 tbsp Sliced almonds
8 tbsp Mixed berries or seasonal fruit
Method:
Line a sieve with cheesecloth, pour in the yogurt and fold over the edges to cover completely. Place the sieve over a bowl and put into the fridge for 12 hours to strain.
Put the saffron into a small bowl, add about 2 tablespoons boiling water. Steep for 5 minutes, and then strain it, reserving the saffron.
Put the drained yogurt into a bowl, add the steeped saffron, honey and cardamom, and stir well to combine.
Pour into individual serving bowls, sprinkle with toasted almonds and berries and serve.
By Chef Bal Arneson
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