Cranberry Shrikhand Trifle

Ingredients list for Cranberry Shrikhand Trifle

• 1/3 cup + to garnish U.S. Cranberries
• 2 cups Hung yogurt
• 3/4 cup Sugar
• 3/4 teaspoon Green cardamom powder
• a large pinch Nutmeg powder
• a large pinch Saffron soaked in 2 tablespoons warm water
• as required Vanilla sponge cake
• as required Cranberry syrup
• to garnish Pistachios blanched and slivered
• to garnish Fresh mint sprigs

Method

1. Take hung curd in a large bowl and loosen it slightly. Add sugar and whisk till sugar dissolves. Set aside for 10-15 minutes.
2. Meanwhile roughly chop U.S. Cranberries.
3. Strain the hung curd-sugar mixture through a sieve into another bowl. Add green cardamom powder, nutmeg powder and soaked saffron and whisk well. Reserve some of the mixture for topping and add chopped cranberries to the remaining mixture and mix well and transfer this mixture into a piping bag. Snip the end.
4. To assemble, pipe out a portion of the cranberry shrikhand into serving glasses, place a few vanilla sponge pieces over it and drizzle cranberry syrup. Pipe out some more cranberry shrikhand.
5. Transfer the reserved hung curd mixture into another piping bag fitted with a star nozzle and pipe it out into the prepared serving glasses. Garnish with a few U.S. Cranberries, pistachio slivers and mint sprig and serve immediately.