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Main ingredients | Saffron, Yogurt, Condensed milk, Fresh cream, Melted white chocolate, Pistachios, Dried rose petals, Fresh strawberry |
Cuisine | Fusion |
Course | Dessert |
Prep time | 3-4 hours |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Sweet |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- A large pinch of saffron, soaked in ¼ cup warm milk
- A pinch of saffron strands
- 1 cup yogurt
- ¾ cup condensed milk
- 1 cup fresh cream
- ¼ cup melted white chocolate
- 8-10 pistachios, blanched, peeled and slivered
- Dried rose petals for sprinkling
- 1 fresh strawberry, vertically quartered
- Pistachios powder for sprinkling
Method
- Take yogurt in a large bowl, add condensed milk, fresh cream and soaked saffron and whisk till well combined. Pour the mixture into small heatproof serving glasses till they are ¾ full.
- Tightly cover each glass with a piece of aluminium foil.
- Heat sufficient water in a steamer. Place the glasses into the steamer basket, cover and steam on medium heat for 8-10 minutes.
- Meanwhile, to make the chocolate garnish, spread melted white chocolate evenly on a plastic sheet. Sprinkle pistachios, dried rose petals and saffron strands. Place another plastic sheet over it and roll the mixture with a rolling pin. Keep this in the refrigerator till the chocolate sets.
- Carefully take the glasses out of the steamer and place them on a plate and let them cool down to room temperature. Refrigerate for 1-2 hours or chilled completely.
- Remove one of the plastic sheet from the chocolate garnish and cut the chocolate into triangles.
- Discard the aluminium foil from the glasses, insert one chocolate triangle into each glass. Garnish with strawberry quarters and sprinkle pistachios powder. Serve immediately.
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