It’s the first night it’s been warm enough to sit out on the balcony. The city lights shimmer in the distance, a deceptively calm façade to the Friday night revelry within. To the right, the single red glow atop the harbour bridge winks in its rhythm, in conversation with its twin that adorns the tip of centre-point tower. To the left of the nightscape is the distinct neon green squiggle of the holiday inn, a fluorescent stairway to heaven that is another reference point. The lights merge into a softly shimmering veil on the water of the harbour, now still without even a moving boat to disturb its surface.
From across the road, a wall of jasmine sends tendrils of sweetness over the railing, a comforting reminder of spring. Below, a couple enjoy an evening stroll, elderly dog pottering on a lead before them. Diffuse puddles of light created by street lamps briefly illuminate the tops of their heads as they make their way down the street. Somewhere in the distance, base notes of dance music are scattered into the neighbourhood breeze from a house party. It’s loud enough to remind me that someone, somewhere is on a dance floor, but far enough away to leave me glad that it isn’t me.
There are worse ways to spend a Friday evening.
This dessert, if you get it right, is like scented silk. The recipe’s simplicity is almost deceptive, and it almost seems unfair that something so divine can be so easy. It is an Indian dessert, but one I didn’t grow up with so when it was first made for me, I was in awe. While it is simple to make, it does take a little planning due to the hanging of the curd, baking, and chilling before it is ready to serve. Its’ texture is not unlike pannacotta if you get the baking time right. If you over-bake it, it will be a little coarser and more reminiscent of a cheesecake, and still lovely.
Indian Sweet Baked Yoghurt with Cherry Vanilla Sauce
Makes 6
Get:
1 ½ cups full fat Greek yoghurt
1 tin sweetened condensed milk
¾ cup full-fat milk
Seeds of 6-8 cardamom pods, roughly powdered
Seeds of ½ a vanilla bean or ½ tsp vanilla paste
A few strands of saffron
Crushed nuts to serve
For the sauce:
200g pitted cherries, fresh or frozen
2 tbsp sugar
Squeeze of lemon juice
Seeds of ½ a vanilla bean or ½ tsp vanilla paste
Make:
Place the yoghurt in the centre of a piece of cheesecloth (for those in Australia, a clean Chux cloth works well). Tie the opposite corners together and suspend the curd from a low height where the whey can drip out. Try the faucet or a wooden spoon laid across the top of a bucket. Allow to hang for 1-2 hours.
Preheat the oven to 180 C.
If using saffron, warm a couple of tablespoons of the milk and add the saffron. Set aside for a few minutes. Place the thickened yoghurt, condensed milk, vanilla and cardamom in a large mixing bowl. Whisk or beat with an electric beater on low speed until combined. Add the milk and saffron milk (if using) and beat again until combined.
Divide the mixture between 6 ramekins or glasses. Place these in a deep oven dish and pour water into the dish and around the glasses so that the water level is ½ to ¾ to the level of yoghurt mixture. Place the dish in the oven and bake for 20-25 minutes, or until the yoghurts are set but still wobbly. Chill for at least 2 hours before serving.
To make the cherry sauce, place the sauce ingredients into a thick-bottomed saucepan with the vanilla bean husk if you used a bean. Add a splash of water (about ¼ cup). Bring to the boil, then reduce heat to a simmer. Cover and simmer on low heat for about half an hour, or until the cherries are easy to break down. Allow to cool, then discard the vanilla bean and blitz the mixture in a food processor until it is a rough puree. Spoon the mixture into the glasses on top of the chilled baked yoghurt. Top with crushed nuts just before serving.
onesmallpot 