Ingredients:
- 9oz fresh sweet strawberries, cut into four; blueberries too can be added
- 2 tsp castor sugar
- 2 tsp balsamic vinegar
For the shrikhand
- 9fl oz thick yoghurt
- 2 tsp of a variety of nuts and cardamom, finely chopped
- A pinch of saffron strands, soaked in 1 tbsp milk (or use the store-bought saffron or kesar powder)
- 3 tbsp fine castor sugar
Method:
- Place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
- For the shrikhand, mix the yoghurt, cardamom seeds, nuts, saffron (and saffron water) and caster sugar into a bowl and mix well.
- To serve, place equal portions of the strawberries into sundae glasses. Place a quarter of the shrikhand on the top of the strawberries in each glass. Top with the toasted almonds and a berry or a cherry on top.
BEST WISHES TO ALL FOR A VERY HAPPY DIWALI & THANKS GIVING.
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