C A RDA M O M A N D HONEY SET LASSI Serves 6 Takes 25 mins, plus setting Cost per serve 70p 5 gelatine leaves 400ml whole milk 100g caster sugar 1 cinnamon stick 8 cardamom pods, 5 lightly crushed, 3 seeded and seeds finely ground 500g natural yogurt 3 tbsp clear honey, plus extra to serve 2 tbsp unsalted pistachios, roughly chopped ½ ripe mango, peeled, stoned and diced
1 Soak the gelatine leaves in a bowl of cold water for 5 mins, until softened. 2 Meanwhile, heat the milk, sugar, cinnamon and the lightly crushed cardamom in a small saucepan until the sugar has dissolved. Bring almost to the boil, then remove from the heat. 3 Squeeze any excess water from the gelatine, then add to the pan, stirring until dissolved. Leave to cool for 15 mins, then strain the mixture into a clean, bowl, discarding the leftover spices. 4 Whisk the yogurt, honey and ground cardamom seeds in a bowl. Slowly whisk into the milk mixture, then transfer to a jug. 5 Rinse 6 x 200ml pudding moulds or ramekins with cold water, then divide
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the mixture between them while the moulds are still wet. Chill in the fridge for 3-4 hrs, until set. 6 When ready to serve, loosen the edges of each lassi with a knife, then dip the bases into hot water for 5 secs. Turn out onto serving plates, shaking them gently to release if necessary. Garnish with the pistachios and diced mango and drizzle over a little extra honey, to serve. Each serving contains Energy
Fat
917kJ 218kcal 11%
6g 8%
Saturates
Sugars
Salt
3g 33g 0.3g 14% 37% 4%
of the reference intake. See page 134. Carbohydrate 34g Protein 9g Fibre 1g
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