In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a Cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron in luke warm cream. To the yogurt mixture add Sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.
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| - In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a Cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron in luke warm cream. To the yogurt mixture add Sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.
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abstract
| - In a large bowl, mix yogurt and sour cream together. Pour the yogurt mixture into a large colander with a Cheese cloth liner. Allow draining for about 12 hours. Transfer the mixture into a mixing bowl. Dissolve saffron in luke warm cream. To the yogurt mixture add Sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts; fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of chilled dessert into a serving plate, topped with a generous amount of unsalted, shelled, whole pistachio nuts.
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