Courtesy of SousVide Supreme Culinary Specialist, Sophie
Makes 2 servings
- 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
- Fresh mango, cut into cubes
- Roughly chopped, roasted (unsalted) pistachios
- 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.
- Put the strainer and bowl into the refrigerator and allow the liquid to drain from the yogurt for at least 5 hours.
- Discard the drained liquid and transfer the strained yogurt to clean bowl.
- In a small bowl, mix the saffron with a tablespoon of warm water and leave to sit for a few minutes.
- Mix the sugar and crushed cardamom seeds into the strained yogurt.
- Add the water and saffron and mix well.
- Spoon the shrikhand into two serving dishes and garnish with crushed pistachios and fresh mango.