Heavenly Cream "Shri Kant"

To prepare the yoghurt, take a large pan and rest a sieve on it. Place a clean towel, or a piece of cheesecloth, in the sieve. Fill this with yoghurt and tie the top together. If possible suspend it over a bowl, so that the liquid whey drains out more rapidly. Leave overnight and by the next morning the yoghurt should have the consistency of creamed cheese.
In India this is called "hanging yoghurt".

Mix the pudding powder with 1/4 litre cream and 1/4 litre water and bring to the boil. Mix in the vanilla sugar and saffron. Then put the saucepan with the pudding in a bowl of cold water to cool down. Whisk the whipped cream.

Remove the yoghurt from the cloth and add the sugar, rosewater, orange juice and lemon juice. Mix well until it is smooth and the sugar has dissolved. Then mix the yoghurt with pudding and the whipped cream. Keep a little of the whipped cream to use for decoration.

Serve with Sweet Valentina Strawberry Sorbet (see recipe) or use raspberries instead of strawberries. Decorate the dessert dish with roasted almonds, mint leaves and a few dabs of cream.

Your heavenly dessert is ready. Enjoy it.

from Frank Lotz: Heavenly cooking with Ayurveda

Preparation 45 minutes
(Yoghurt should be strained overnight)
Ingredients for 4 persons

  • 500 g of Yoghurt or alternatively sour cream
  • 150-200 g brown sugar
  • 1/4 litre cream
  • 1/4 litre water
  • 1 pack of vanilla pudding powder
  • juice of 1/2 a lime
  • juice of 1/2 an orange
  • 4 pinches saffron
  • 1 Tbsp vanilla sugar
  • 1/2 Tbsp rosewater
  • 100 g whipped cream