These baked yoghurts make a quick and easy dessert. Make this baked yoghurt recipe vegan by using coconut yoghurt, coconut condensed milk and maple syrup
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 721 |
| Fat | 28.2g |
| Saturates | 11.6g |
| Protein | 22g |
| Carbs | 100.9g |
| Sugars | 92.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the baked yoghurt, preheat the oven to 160°C, gas mark 3. Prepare a roasting tray by placing a clean tea tow-el on the bottom, then fill it up with hot water. Place in the oven until you need it.
Crush the cardamom pods and place them in a bowl along with 1 tsp of saffron. Add 1 tbsp of boiling water and allow to steep for at least 1 hour.
Combine the yoghurt, condensed milk and honey in a bowl. Make sure the mixture is smooth. Taste and adjust for sweetness.
Strain the spice-infused water into the yoghurt mixture and whisk.
Divide the mixture equally between 4 ramekins or glasses. Place them in the roasting tray filled with water. Loosely cover with foil and bake for 15 minutes or until the yoghurt is set like jelly. Switch off the oven and allow them to sit in the oven for 10 minutes with the door open.
Refrigerate until chilled.
Meanwhile, and to make the mango purée, peel, deseed and chop the mango into cubes. Place the cubes, ¼ tsp of saffron and 125ml of water in a saucepan placed over a medium heat. Simmer until the fruit has softened. Place the mixture in a blender and blitz until smooth.
Top the baked yoghurts with the purée and decorate with the gold leaf, pistachios and dried rose buds.
