Mishti doi
Mishti doi
“This is my interpretation of the popular Bengali dessert. The more authentic version requires a bit of time and patience to ‘set’ the yoghurt mixture. So to speed things up, I’ve added a little gelatine to get that ‘set’ sooner. Purists, please don’t hate me!” - Kirsten Jenkins.
Ingredients (7)
- 4 cups (1L) full-cream milk
- 1 1/2 titanium-strength gelatine leaves
- 1/2 cup (110g) caster sugar
- 1/3 cup (95g) natural yoghurt
- 2 tbs chopped blanched almonds, to serve
- 1/2 tsp saffron threads, to serve
- 1 tbs edible dried rose petals (from gourmet food shops), to serve
Method
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1.Place the milk in a large saucepan over medium heat, bring to the boil and cook for 20-25 minutes or until reduced by half. Remove from the heat and set aside to cool slightly.
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2.Soak gelatine leaves in cold water for 5 minutes to soften. Meanwhile, place sugar and 2 tbs water in a small saucepan over high heat and stir until sugar dissolves. Cook, without stirring, for 4-6 minutes or until sugar caramelises and turns a golden caramel colour. Carefully add cooled milk to the pan and stir until caramel dissolves into milk. Remove pan from heat.
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3.Squeeze excess liquid from gelatine and stir through milk mixture until dissolved. Cool to room temperature.
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4.Add yoghurt to the cooled milk mixture and whisk until smooth. Strain into four 1-cup (250ml) serving bowls and refrigerate for 3-4 hours or until set (note: it will be very softly set, similar to a soft curd). Serve mishti doi topped with almonds, saffron threads and rose petals.
Recipe Notes
Begin this recipe at least 3 hours ahead.
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