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Cardamom and honey set lassi recipe

Cardamom and honey set lassi recipe

4 ratings

Finish off an Indian-inspired feast with this delicious set lassi dessert. Similar to a panna cotta, this creamy pud looks gorgeously elegant but is actually very easy to make. This recipe is flavoured with sweet honey and gentle spices including cinnamon and cardamom, before being garnished with crunchy pistachios and exotic mango. See method

  • Serves 6
  • 25 mins, plus setting
  • 218 calories / serving
  • Gluten-free

Ingredients

  • 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

Each serving contains

  • Energy

    915kj
    218kcal     11%

  • Fat

    6g 8%

  • Saturates

    3g 14%

  • Sugars

    33g 37%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 33.9g Protein 8.9g Fibre 0.6g

Method

  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 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.

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