Mango Shrikhand With Pistachio Crumble Recipes
MANGO SHRIKHAND WITH PISTACHIO CRUMBLE
Mango shrikhand, also known as Amrakhand, is a fruity variation on the classic -- and very simple -- Indian dessert shrikhand, or strained, sweetened yogurt speckled with cardamom and saffron. For those who think that yogurt could never be an ultra-decadent dessert, meet the exception to the rule. Straining the yogurt gives it a dreamy thick texture, while the mango adds a rich, lush flavor that really complements the aromatic spices. Mango season typically only lasts through the summer months; luckily, there is mango pulp (I recommend going to an Indian market for the best quality), which usually comes in a can, and allows you to get that unbridled flavor of a ripe mango all year round. In this version, a pistachio crumble topping adds texture and a sweet-salty touch. Enjoy by itself or dolloped onto pie.
Provided by Priya Krishna
Categories dessert
Time 11h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the mango shrikhand: Line a colander with coffee filters or paper towels, and set over a deep bowl. Pour in the yogurt and refrigerate for at least 8 hours to allow the whey to drain out. The yogurt should feel very thick -- like a creamier, richer Greek yogurt.
- Crush 1/4 teaspoon of the saffron threads into a powder with a mortar and pestle.
- In a large bowl, whisk together the strained yogurt and mango pulp until combined and the mixture becomes pale yellow. Stir in the cardamom and crushed saffron, then add the sugar, one tablespoon at a time, tasting until you've reached your desired sweetness level.
- Top with the remaining 1/4 teaspoon saffron threads -- don't mix -- and refrigerate for 2 to 3 hours if time allows.
- For the pistachio crumble: Combine the pistachios, digestive biscuits, melted butter, brown sugar, and salt in a food processor and pulse until the mixture forms a thick crumb. Cover and refrigerate until you're ready to serve.
- Serve the mango shrikhand in small bowls topped with the pistachio crumble.
MANGO SHRIKHAND PANNA COTTA TART
The filling of this tart reminds Amisha Dodhia Gurbani of the hot Mumbai summers when her mum would make Mango Shrikhand for her, with the beautiful fragrance of floral cardamom and saffron, and the warm notes of nutmeg.
Provided by Amisha Dodhia Gurbani
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
- Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
- Preheat the oven to 350ºF (175°C).
- Empty the contents onto a 9-inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
- Keep it in the fridge for 15 minutes.
- Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
- In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
- Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
- In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
- Add the gelatin-milk mixture into the warm milk mixture and stir to combine.
- Add this mixture to the mango-yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
- The panna cotta will take 4 hours and up to overnight to set and cool.
- Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.
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