Janella’s Yoghurt Sikarni
I really like saffron and, even though it’s not used very often in desserts, it’s lovely in this sweet spiced yoghurt. You’ll need to start this luscious recipe the day before you want to serve it. It’s worth it.
Serves 4 – 6
Recipe by Janella Purcell
Naturopath & Nutritionist
780 g (1 lb 11½ oz/3 cups) plain yoghurt
260 g (9¼ oz/1 cup) quark
½ tsp saffron threads
150 g (5½ oz/1 cup) raw unsalted pistachio nuts
90 g (3¼ oz/¼ cup) syrup sweetener pinch of ground cinnamon
pinch of cracked black pepper
½ tsp ground cardamom
¼ tsp freshly grated nutmeg
2. In a small bowl, dissolve the saffron in a little lukewarm water.
3. Meanwhile, chop half of the pistachios. Reserve the rest.
4. Add the saffron, sweetener, cinnamon, pepper, cardamom, nutmeg and the chopped pistachios to the drained yoghurt mixture and fold in thoroughly. Chill overnight in the fridge.
5. To serve, scoop a cup of the chilled sikarni into each serving bowl and top with a generous amount of the reserved pistachios.