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Crème Fraiche with Saffron – Kesari Srikhand

This sweet dessert comes from Maharashtra, the state whose capital is Mumbai.
Srikhand is so popular that it is also commercially available and served in tubs like ice cream. 

Ingredients:

Serves 2

3-4 saffron strands

4 tbsp milk, warmed

150g/6oz crème fraiche

tbsp thick double cream

2 tsp caster sugar

pinch of nutmeg

25g/1oz grated chocolate

Preparation:

Put the saffron into a cup with the milk and leave it to soak for a couple of minutes. Whisk together the crème fraiche, double cream, sugar and nutmeg until the mixture stiffens. Gently stir in the milk and saffron. The colour of the saffron will turn the dessert a very light yellowy gold. Sprinkle some grated chocolate over the top and chill for 5 minutes.