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- 250ml cream
- 150ml milk
- 100g sugar
- 8 cardamom pods lightly crushed
- 350g yoghurt
- 1 tsp rosewater
- Pinch saffron
- 1 orange zest
- 1.5 sheets gelatine(5g)
- Dried rose petals to garnish
- Pistachio nuts roughly chopped to garnish
- Candied fennel seeds to garnish
Bring cream, milk, sugar cardamom, orange zest, and saffron to a simmer. Soak the gelatine in cold water until soft, strain and add to the cream. Remove from heat strain and whisk into the yoghurt, add the rosewater and pour into cups and chill in the fridge for several hours or overnight. Garnish with candied fennel seeds, sliced pistachios, and dried rose petals.