Ingredients
250 g cream cheese
150 g thick natural yogurt
125 g caster sugar
1/4 saffron threads
2 tbsp hot milk
1/4 grated nutmeg
seed of 6 cardamom pods, crushed
Method
1) combine the cream cheese, yogurt and caster sugar in a bowl
2) crush the saffron and infuse in the hot milk for 10 minutes, then strain
3) stir the saffron milk and nutmeg into the cream cheese
4) chill, sprinkle the crushed cardamom seeds on top and serve cold.
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