|
Serves
4
For this saffron
yoghurt recipe you need
3 cups fresh Plain
Yogurt ( page 186 )
large piece of cheesecloth or a clean white handkerchief
1 cup heavy cream, whipped
½ teaspoon saffron threads, soaked in 2
tablespoons water
5 to 6 tablespoons honey or confectioners' sugar
2 tablespoons slivered pistachio nuts
Saffron Yoghurt
Recipe
Pour
the yogurt into the cheesecloth and tie the ends
together.
Hang
over the sink for at least 8 hours; the longer
it hangs, the thicker the yogurt becomes. A lined
funnel placed over a vessel serves the same purpose.
When
the liquid has thoroughly drained off, mix the
thick yogurt with the whipped cream.
Add
the saffron mixture, sugar and most of the pistachios.
Serve
in a beautiful bowl, garnished with the remaining
pistachios.
Background information
on this saffron yoghurt recipe
Yogurt is an ideal
summer food because yogurt is cooling and has
a regenerating effect on the system.
In winter, yogurt's
cooling effect can be balanced with the help of
warming spices, such as nutmeg, saffron, cinnamon,
ginger or cloves.
|
