Steamed Saffron Yoghurt | Yoghurt Dessert Recipe

Steamed Yoghurt Saffron by Vineet Bhatia

Ingredients
200g thick/Greek yoghurt
150ml cream
150g condensed milk, sweetened
A generous pinch of saffron soaked in warm water for 20 minutes to help release its flavour and colour.

Mix together all the ingredients until smooth.
Transfer into glass jars or ceramic bowl of your choice.
Place the jars in a baking tray and add water to reach up to ¾ height of the jar (also known as a double boiler. Cover the tray with a silver foil, this helps to trap the steam and cooks the yoghurt.
Place the tray in a preheated oven at 150C/300F for approximately 25-30 minutes or until the yoghurt firms up.
Remove the steamed yoghurt from the water bath and allow it to chill.

Garnish with caramelised almond-rose shards.

Almond-rose shards
40g roasted almond flakes
2 tablespoon sugar
Dried rose petals to garnish
Spoon the sugar in a heavy-bottomed pan and cook on low heat, only swirl the sugar in the pan & never stir with a spoon, to form a golden caramel.
Pour the caramel on the roasted almonds which are spread evenly on a greaseproof paper and immediately sprinkle dried rose petals. The heat in the caramel holds the almonds and the rose petals, once the sugar cools down it will harden and form a crisp & crunchy garnish.



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