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This
dessert is a great way to end your meal;
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it’s
light and refreshing!
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| Ingredients | |||
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| 200g Strained Greek yoghurt | |||
| 200g Plain cream cheese | |||
| 100ml Whipping cream | |||
| 200g Caster sugar | |||
| 1 Large fresh Mango. | |||
| ½ tsp Ground cardamom | |||
| Large pinch of saffron | |||
| 2 tbls Warm milk. | |||
| 1 tbls Pistachios, chopped | |||
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| CONTACT US | EMAIL :- | info@reshmamartin.com |
| Method | ||
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1.
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Cut the Mango of the stone in the centre, take one half and puree the flesh. | |
| Cut the remaining flesh into cubes. | ||
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2.
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Place the saffron in the warm milk, stir and set aside. | |
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3.
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Beat the whipping cream into soft peaks and keep to one side. | |
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4.
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Next place in a large bowl the yoghurt, cream cheese, mango puree, | |
| caster sugar and cardamom. | ||
| Beat everything together until all the ingredients are well combined. | ||
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5.
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Add the saffron milk, cubed mango (keep some for garnishing). | |
| Fold in the whipped cream and mix well together. | ||
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6.
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Place the shrikhand into individual serving bowls or one large serving bowl, | |
| garnish with the remaining cubed mango and chopped pistachio. | ||
| Chill well before serving. | ||
| You can use any soft fruit you like, my choice is passion fruit or kiwi. | ||