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RACHEL LETT
As if yoghurt didn’t need any more persuasion to eat. Fragrant and tinged with a honey, golden glow, this dessert feels lavish, and spoiling.
Saffron and Cardamon Yoghurt
SERVES 4
450g greek yoghurt
about 5 saffron strands
1 cardamon pod
Optional extras
lemon juice or zest
natural sweetener
crushed pistachio nuts
Ingredients
Crack the cardamon pod, by baching it with a pestle and mortar or the underside of a chopping board.
Remove the green cardamon casing and add the seeds into the yoghurt with the saffron.
Mix to combine and allow to infuse for at least an hour, or even better, overnight. The longer you leave it to infuse, the more yellow and fragrant it will be.
Enjoy as it is, or use the suggested additions for an extra lush dessert.
Preparation
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