The Herald Magazine - - CONTENTS - Graeme Cheev­ers is head chef at Martin Wishart at Loch Lomond within Cameron House Ho­tel. Visit or call 01389 722504

THIS week’s recipe is a sim­ple In­dian dessert that buzzes with the flavours of mango, car­damom and saf­fron car­ried on a sub­limely creamy tex­ture with a sprin­kling of tasty pis­ta­chios. Any left­overs can be used to brighten up break­fast or to serve along­side spicy food.

You’ll need a cheese­cloth to hang the yo­gurt, a process that gives the am­rak­hand op­ti­mum creami­ness.


Serves 4

1 litre yo­gurt

1g saf­fron

2 medium man­gos

50g sugar

8 car­damom pods

30g pis­ta­chios

Spoon the yo­gurt into a cheese­cloth, gather the sides and tie it with string. Hang the yo­gurt over a bowl for a few hours or ide­ally overnight to ex­tract as much mois­ture as pos­si­ble from it.

Bring 50ml wa­ter to the boil in a small pan, add the saf­fron then re­move the pan from the heat.

Peel the man­gos and re­move the stones, re­serv­ing half a mango for later. Add the flesh to a food pro­ces­sor along with the sugar, car­damom pods and saf­fron in­fu­sion and blend un­til smooth be­fore pass­ing the puree through a fine sieve.

Tip the con­tents of the cheese­cloth into a large mix­ing bowl then mix the mango puree with the strained yo­gurt un­til smooth.

Place the am­rak­hand into serv­ing bowls. Chop the pis­ta­chios and re­served mango into rough dice and place on top be­fore serv­ing.

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