Strawberry shrikhand - Recipes - Hairy Bikers

Name: Strawberry shrikhand - Recipes - Hairy Bikers
Total time: 45 min
Ingredients: 250g / 9oz strawberries, hulled and halved; 2 tsp caster sugar; 2 tsp balsamic vinegar; 250ml / 9fl oz Greek-style yoghurt; 4 cardamom pods, cracked and the seeds removed and crushed; pinch saffron strands, soaked in 1 tbsp boiling water; 3 tbsp fine caster sugar; 25g / 1oz flaked almonds, toasted

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Total: 45

Servings: 4

Ingredients

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250 grams / 9 ounces strawberries, hulled and halved2 tsp caster sugar2 tsp balsamic vinegar250 milliliters / 9fl oz Greek-style yoghurt4 cardamom pods, cracked and the seeds removed and crushedpinch saffron strands, soaked in 1 tbsp boiling water3 tbsp fine caster sugar25 grams / 1 ounces flaked almonds, toasted

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Instructions

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For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour. For the shrikand, place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well. To serve, place equal portions of the strawberries into four sundae glasses. Place a quarter of the shrikand on the top of the strawberries in each glass. Top with the toasted almonds.