You don’t always have to turn up your nose at yoghurt. The power food can actually help you lose weight and keep the sniffles at bay. It’s also a rich source of power-boosting proteins, metabolism-accelerating probiotics and and bone-building calcium. This season, don’t shun the yoghurt. Embrace it and enjoy its health benefits. Executive sous chef Gagandeep Singh Sawhney, Shangri-La’s – Eros Hotel, New Delhi tells us how to whip up a delicacy.
200 g hung yoghurt
1 pinch saffron
200 g bakery cream
20 g custard powder
2 g cardamom powder
10 g Splenda sugar free
100 g fresh orange juice
15 g ginger (thinly sliced)
200 g fresh orange segments
50 g winter berries
*Boil cream and add saffron to it. Cover it with a lid and let it rest.
*In a bowl mix yoghurt, custard powder, honey, saffron cream, splenda/sugar free and mix it well.
*Add a pinch of cardamom powder to it.
*Pour the mixture in a heat-proof bowl.
*Now, put the bowl in a water bath tray and bake it at 160 degree Celsius for at least 15 mins.
*Remove from heat and let it cool down at room temperature.
*Place it in a chiller to set for 6 hours.
*In a saucepan boil orange juice with thin slices of ginger in it.
*Reduce the orange-ginger sauce to half and put it in the fridge to cool down.
*Cut wedges of ginger and mix it with the reduced orange-ginger sauce.
*Remove the baked yoghurt from the chiller and pour orange ginger-sauce with orange segments on top.
*Garnish with some winter berries and serve.