Serves 4

1 kg whole milk yoghurt

½-¾ tsp. saffron threads

2 tsp. milk

¼ tsp. freshly ground green cardamom powder or to taste

6-8 tbs. icing sugar, or to taste (depends on the tartness of the yoghurt)

2 tbs. chopped unsalted pistachios

2 tbs. flaked or sliced almonds

Sweet dark cherries to garnish

Line a large sieve with a double layer of good kitchen roll. Place over a large bowl and pour in the yoghurt. Cover with cling film and place in the fridge. Leave for as long as possible, overnight is best, but you do need to drain the accumulated whey after the first hour or two to make sure that it does not at some point start to come up the sides of the sieve.

Place the milk in a small bowl and heat in the microwave or in a small pan. Add the saffron and leave to infuse for ten minutes, helping it along by crushing with a spoon or rubbing between your fingers. You should have a nice, deep ochre colour.

Sift in the sugar and stir in along with the saffron milk, cardamom powder and most of the nuts.

Chill and serve garnished with the remaining nuts and cherries.

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