Moroccan · Dessert
Saffron & Cardamom Yogurt Pudding
A cool, set yogurt pudding gently sweetened with honey and infused with saffron and cardamom, topped with pistachios and a drizzle of honey. Light and fragrant, it's a refreshing, make-ahead dessert that leans on the warm spices of the Moroccan store cupboard.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g thick yogurt
- 150 ml cream
- 3 tbsp honey, plus extra to drizzle
- Pinch of saffron, steeped in 1 tbsp warm milk
- Seeds of 4 cardamom pods, ground
- 2 gelatine leaves
- 3 tbsp pistachios, chopped
Method
- 1
Bloom gelatine
Soak the gelatine leaves in cold water until soft.
- 2
Warm cream
Gently warm the cream with the honey, saffron milk and cardamom, without boiling.
- 3
Dissolve gelatine
Squeeze the gelatine and stir into the warm cream until dissolved, then cool slightly.
- 4
Combine
Whisk the cream mixture into the yogurt until smooth.
- 5
Set
Pour into glasses and chill at least 4 hours until softly set.
- 6
Serve
Top with pistachios and a drizzle of honey.
Chef's tips
- Steep the saffron in warm milk first to draw out full colour and aroma.
- Don't boil the cream once the gelatine is added.
- Use thick, strained yogurt for the best texture.
Frequently asked questions
Can I make it without gelatine?
Yes — skip the gelatine and cream and simply fold the spices and honey through thick yogurt for an unset, spoonable version.
Is it very sweet?
It's lightly sweetened, letting the saffron and cardamom come through. Add more honey at the table if you prefer it sweeter.