Indian Yogurt Cream

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine European
Servings (Default: 2)

Ingredients

  • 0.5 teaspoon ½ cardamom
  • 0.5 teaspoon ½ coriander, ground
  • 0.5 teaspoon ½ ground cumin
  • 0.25 teaspoon ¼ cinnamon, ground
  • 360 g natural yourt
  • 250 g quark (semi-fat quark)
  • 3 tablespoon powdered sugar
  • Saffron threads
  • 1 mango (s), peeled
  • Pistachios, peeled, roughly chopped
Indian Yogurt Cream
Indian Yogurt Cream

Instructions

  1. Lightly toast the spices in a small, non-stick frying pan over medium heat, transfer to a large bowl.
  2. Add the yoghurt and all the other ingredients up to and including the saffron threads, stir well, cover with the cream and let stand at room temperature for approx. 1 hour.
  3. Cut the flesh of the mango on both sides along the flat stone, cut lengthways into approx. 1 cm thick slices. Decorate the cream with the mango wedges.
  4. Tip: the spices can be removed neatly from the pan with a heat-resistant brush.
  5. Per person 7 g fat, 10 g protein, 21 g carbohydrates, 799 kj (191 kcal)

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