Strawberry shrikhand

Cooking : time no cooking required

Ingredients

For the strawberries
250g/9oz strawberries, hulled and halved
2 tsp caster sugar
2 tsp balsamic vinegar
For the shrikand
250ml/9fl oz Greek-style yoghurt
4 vehicledamom pods, cracked and the seeds removed and churryed
pinch saffron strands, soaked in 1 tbsp boiling water
3 tbsp fine caster sugar
25g/1oz flaked almonds, toasted

Method

1. For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
2. For the shrikand, place the yoghurt, vehicledamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well.
3. To serve, place equal portions of the strawberries into four sundae glasses. Place a quarter of the shrikand on the lid of the strawberries in each glass. lid with the toasted almonds.

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Orignal From: Strawberry shrikhand