Publication-approved historical recipe

Saffron yoghurt with pistachio and mango recipe

Name: Saffron yoghurt with pistachio and mango recipe
Ingredients: 750 ml Greek yoghurt; 3 tsp milk; 1 tsp saffron strands; 10 tbsp icing sugar; 1/2 tsp cardamom seeds, crushed; 2–3 tbsp unsalted pistachios, chopped; 1 mango, peeled and diced; 10 ginger biscuits, crushed; 2 tbsp pomegranate seeds

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

750 ml Greek yoghurt
3 tsp milk
1 tsp saffron strands
10 tbsp icing sugar
1/2 tsp cardamom seeds, crushed
2–3 tbsp unsalted pistachios, chopped
1 mango, peeled and diced
10 ginger biscuits, crushed
2 tbsp pomegranate seeds

Method

Line a sieve with two layers of clean kitchen paper, set it over a bowl and add the yoghurt. Refrigerate overnight to drain.
Warm the milk, add the saffron and take it off the heat. Leave it to infuse for 8–10 minutes.
Transfer the drained yoghurt to a bowl. Sift in the icing sugar, then stir in the saffron milk, cardamom, half the pistachios and the diced mango.
Divide the crushed ginger biscuits between six glasses and spoon the yoghurt mixture on top. Cover and chill.
Finish with the remaining pistachios and pomegranate seeds immediately before serving.