SAFFRON BHAPA DAHI, CARAMEL PUFFED RICE, PLUM JELLY, APPLE BLOSSOM

Serves 8

FOR THE SAFFRON BHAPA DAHI

300ml natural Greek yoghurt

250ml sweetened condensed milk

300ml single cream

½ tsp ground cardamom

1 generous pinch saffron strands, soaked for

20 minutes in a little warm milk Apple blossom petals (or other edible flowers), to serve

FOR THE CARAMEL PUFFED RICE

15g butter

2 tbsp single cream

2 tbsp golden syrup

1 tbsp sugar

100g puffed rice

FOR THE PLUM JELLY

1 gelatine leaf

150ml plum purée, shop-bought or homemade

2 tbsp sugar A pinch of ground cardamom BHAPA DAHI Put the yoghurt, condensed milk and cream into a bowl, add the cardamom, saffron and its soaking liquid and whisk well. Pour the mixture into 8 small ramekins or heatproof bowls and place in a roasting tray. Add just enough hot water to the tray to come three-quarters of the way up the dishes. Place in an oven preheated to 180°C for 20–25 minutes, or until set. Set aside to cool, then chill. PUFFED RICE Put the butter, cream, golden syrup and sugar in a pan over a medium heat and allow to melt together. Cook for a few minutes, stirring to form a smooth caramel syrup, then take off the heat. Stir in the puffed rice, coating it evenly. Drop small spoonfuls of it on to a sheet of greaseproof paper and allow to cool. JELLY Soften the gelatine in cold water for about 5 minutes. Meanwhile, warm the plum purée in a pan, then add the sugar. Squeeze the gelatine dry and stir into the purée until dissolved. Strain into a shallow 15 x 15 cm tray and allow to set. Once firm, turn the jelly on to a chopping board and cut it into small circles and cubes. TO SERVE Decorate each dish of bhapa dahi with some jelly pieces and puffed rice, and sprinkle with a few apple blossom petals.

Here is a simple dessert you can make when guests turn up unannounced at your door. Bhapa dahi (steamed yoghurt) allows you to get really creative with flavours and combinations: Serve it in individual ramekins with chopped fruit, homemade ice cream,...