Saffron yoghurt with pistachios
Start by hanging the yoghurt overnight to drain. Serve as is, or top with quartered figs, simply because they are so gorgeous at the moment.
Ingredients
500g thick Greek-style yoghurt
100g castor sugar or unrefined brown sugar
1 tsp rose water (optional)
¼ tsp ground cardamom
good pinch of saffron strands
2 or 3 ripe figs, cut into wedges
1 tbsp pistachios, roughly chopped
2 tbsp honey
Method
Place yoghurt in a strainer lined with dampened muslin set over bowl and allow to drain for six hours or overnight in the fridge.
Drain off the whey and transfer the yoghurt to a bowl. Scatter with the sugar and leave for 10 minutes to dissolve, then add the rose water, cardamom and saffron strands and whisk thoroughly.
Divide between serving bowls and chill for an hour or more until lightly set, allowing the saffron to dissolve in the yoghurt into bright orange streaks.
To serve, arrange the fig wedges on top, scatter with pistachios and drizzle with the honey.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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