Beautiful sunny days should start with beautiful sunny breakfasts, and I think Helen Goh’s recipe for Yoghurt Pudding with Mango and Medjool Dates fits the bill.
Helen says you can add icing sugar for sweetness, but I thought it was perfect without. I liked this pudding because it tastes delicious, has contrasting textures and is packed with good stuff - yoghurt, fruit, nuts and spice. You need to make it the night before you want to eat it, as it needs 4 hours to chill.
Tempted? You will need (for 4-6 serves):
500g plain yoghurt (I used Greek yoghurt)
1/2 teaspoon cardamom
Zest and juice of a lime
120ml pouring cream
1 tablespoon honey
2 tablespoons icing sugar (optional)
160g mango flesh, puréed in a food processor
4 pitted Medjool dates, finely sliced
20g toasted almonds, roughly chopped
20g pistachios, roughly chopped
Sea salt flakes
First, strain the yoghurt. Put a sieve lined with cheesecloth or a clean Chux dishcloth over a large bowl. Put the yoghurt into the cloth, and twist the cloth around the yoghurt. Put a weight (eg a small plate Weighed down by cans) on top of the cloth-wrapped yoghurt, and put in a cool place to drain for an hour.
Once the yoghurt has drained, discard the liquid, and put the drained yoghurt In a large bowl. Stir in the cardamom, lime juice and zest, and set aside.
In another bowl, whisk together the cream, honey and icing sugar (if using) until soft waves form. Fold the cream mixture into the yoghurt. Fold through 100g of the mango purée.
Spoon the pudding into one large bowl or 4-6 individual bowls or cocktail glasses. Cover each bowl with cling film, and chill in the fridge for 4 hours.
Just before serving, spoon the remaining mango purée over the puddings, and swirl it through with a butter knife. Scatter the dates and nuts evenly over the top of each pudding, and sprinkle with salt.
Enjoy!
1 comment:
Year ago I amde this dessert called Shrikhand with mangoes and poached apricots and it sounds similar. I loved it so much but haven't made it in a while!
Post a Comment