Saffron Shrikhand Mousse Recipe By Tasty Food

SAFFRON SHRIKHAND MOUSSE RECIPE BY TASTY

Steps:

• Line a fine-mesh strainer with cheesecloth and set over a deep bowl.
• Scoop the Greek yogurt into the cheesecloth, then gather the cloth around the yogurt and twist the top so the yogurt forms a taut ball. Set in the strainer and refrigerate for 6-8 hours, up to overnight, until the whey has drained and the yogurt is very thick.
• Add the saffron to a small bowl. Pour the hot water over the threads and let soak for 5 minutes.
• Transfer the thick yogurt to a large bowl with the powdered sugar, saffron threads and soaking liquid, and cardamom. Whisk vigorously until well combined and smooth.
• Transfer the shrikhand in the serving bowls or cups and garnish with whipped cream and crushed nuts, if desired.
• Enjoy!

SHRIKHAND

Steps:

• In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
• Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
• Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
• Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.