Courtesy of SousVide Supreme Culinary Specialist, Sophie
Makes 2 servings

INGREDIENTS

• 2 cups (492 g) plain yogurt
• 1 pinch saffron
• 1 tablespoon (15 ml) water
• 1/8 teaspoon (0.5 ml) crushed cardamom seeds
• 4 tablespoons  (60g ) castor (superfine) sugar

GARNISH

• Fresh mango, cut into cubes
• Roughly chopped, roasted (unsalted) pistachios

INSTRUCTIONS

1. Thicken the yogurt by straining it through a paper-coffee-filter-lined or cheesecloth-lined sieve/mesh strainer over a large bowl to make ‘Greek-style’ yogurt.
2. Put the strainer and bowl into the refrigerator and allow the liquid to drain from the yogurt for at least 5 hours.
3. Discard the drained liquid and transfer the strained yogurt to clean bowl.
4. In a small bowl, mix the saffron with a tablespoon of warm water and leave to sit for a few minutes.
5. Mix the sugar and crushed cardamom seeds into the strained yogurt.
6. Add the water and saffron and mix well.
7. Spoon the shrikhand into two serving dishes and garnish with crushed pistachios and fresh mango.