Cardamon and honey lassi
Finish off an Indian-inspired feast with this delicious set lassi dessert. Similar to a pannacotta, this creamy pud looks gorgeously elegant, but is actually very easy to make. This recipe is flavoured with honey and gentle spices including cinnamon and
Ingredients: (serves 6)
- 5 gelatine leaves
- 400ml whole milk
- 100g caster sugar
- 1 cinnamon stick
- 8 cardamom pods, 5 lightly crushed, 3 seeded and seeds finely ground
- 500g natural yogurt
- 3 tbsp clear honey, plus extra to serve
- 2 tbsp unsalted pistachios, roughly chopped
- 陆 ripe mango, peeled, stoned and diced
Method:
- Soak the gelatine leaves in a bowl of cold water for 5 mins, until softened.
- Meanwhile, heat the milk, sugar, cinnamon and the lightly crushed cardamom in a small saucepan until the sugar has dissolved. Bring almost to the boil, then remove from the heat.
- Squeeze any excess water from the gelatine, then add to the pan, stirring until dissolved. Leave to cool for 15 mins, then strain the mixture into a clean, bowl, discarding the leftover spices.
- Whisk the yogurt, honey and ground cardamom seeds in a bowl. Slowly whisk into the milk mixture, then transfer to a jug.
- Rinse 6 x 200ml pudding moulds or ramekins with cold water, then divide the mixture between them while the moulds are still wet. Chill in the fridge for 3 to 4 hrs, until set.
- When ready to serve, loosen the edges of each lassi with a knife, then dip the bases into hot water for 5 secs. Turn out onto serving plates, shaking them gently to release if necessary. Garnish with the pistachios and diced mango and drizzle over a little extra honey, to serve.
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