Saffron baked yoghurt with orange and ginger salad

You don’t always have to turn up your nose at yoghurt. The power food can actually help you lose weight and keep the sniffles at bay. It’s also a rich source of power-boosting proteins, metabolism-accelerating probiotics and and bone-building calcium. This season, don’t shun the yoghurt. Embrace it and enjoy its health benefits. Executive sous chef Gagandeep Singh Sawhney, Shangri-La’s – Eros Hotel, New Delhi tells us how to whip up a delicacy.

Serves: 4

Ingredients
200 g hung yoghurt
1 pinch saffron
200 g bakery cream
20 g custard powder
2 g cardamom powder
10 g Splenda sugar free
100 g fresh orange juice
15 g ginger (thinly sliced)
200 g fresh orange segments
50 g winter berries

Method
*Boil cream and add saffron to it. Cover it with a lid and let it rest.

*In a bowl mix yoghurt, custard powder, honey, saffron cream, splenda/sugar free and mix it well.

*Add a pinch of cardamom powder to it.

*Pour the mixture in a heat-proof bowl.

*Now, put the bowl in a water bath tray and bake it at 160 degree Celsius for at least 15 mins.

*Remove from heat and let it cool down at room temperature.

*Place it in a chiller to set for 6 hours.

*In a saucepan boil orange juice with thin slices of ginger in it.

*Reduce the orange-ginger sauce to half and put it in the fridge to cool down.

*Cut wedges of ginger and mix it with the reduced orange-ginger sauce.

*Remove the baked yoghurt from the chiller and pour orange ginger-sauce with orange segments on top.

*Garnish with some winter berries and serve.