Mango shrikhand with rasmalai sauce and pistachio crumble

PT1H

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Ingredients

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Shrikhand

Rasmalai sauce

  • 1l whole milk
  • 50g of caster sugar
  • 1g of saffron
  • 100ml of single cream

Pistachio crumble

  • 50g of pistachio nuts, toasted and lightly crushed
  • 25g of caster sugar
  • 1 tsp water

To serve

  • mango purée, for drizzling
  • 6 gulab jamun, drained of their syrup (optional)
1
To make the shrikhand, whip the double cream to soft peaks, the gently mix in the rest of the ingredients. Cover and place in the fridge until needed
2
To make the sauce, pour the milk into a saucepan and gently reduce until there’s around 200ml left, whisking regularly to break up the skin that will form on the surface. Add the sugar and saffron, then continue whisking and reducing again until you only have 100ml left. Remove from the heat and leave to cool
  • 1l whole milk
  • 50g of caster sugar
  • 1g of saffron
3
Once cool, whisk the single cream into the rasmalai sauce and taste – you may want to add a little more sugar. Transfer to a piping bag and keep in the fridge until needed
  • 100ml of single cream
4
Make the pistachio crumble by adding the sugar and water to a pan and gently heating to create a light caramel (swirl the mixture rather than stirring). Add the pistachios, mix well and remove from the heat. Spread the nuts evenly on a tray and allow to cool completely
  • 25g of caster sugar
  • 1 tsp water
  • 50g of pistachio nuts, toasted and lightly crushed
5
To serve, pipe mounds of the shrikhand in the centre of each plate, creating a pyramid shape. Spoon the rasmalai sauce around it, along with some extra mango pulp. Place a gulab jamun on top, then sprinkle over the pistachio nuts
  • mango purée, for drizzling
  • 6 gulab jamun, drained of their syrup (optional)
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