I noticed a recipe in Good Living last week for ‘Saffron yoghurt with pistachios’ and immediately wanted to make it. I was sold by the beautiful image which showed the dessert served with fresh figs (which I can’t get enough of at the moment!).

While simple to make the dessert is very fiddly and takes a lot of time – starting with having to drain the whey off the yoghurt overnight. However it was worth the effort and enjoyed by all.

Fig macadamia yoghurt

My fig and macadamia dessert yoghurt

I adapted the recipe quite a bit and while I did use saffron strands I wouldn’t recommend it as they are quite expensive and don’t add much.

Ingredients

  • 500g thick Greek-style yoghurt
  • 100g caster sugar
  • 1tsp rose water
  • 3 ripe figs, cut into wedges
  • A handful of roughly chopped macadamia nuts (you can use pistachios or any other nut you would like

Method

  1. Place yoghurt in a sieve lined with dampened muslin set over a bowl and allow yoghurt to drain overnight in the fridge
  2. Discard of whey and place the yoghurt in a bowl, stir through the caster sugar and leave for 10 minutes
  3. Add the rose water and mix through
  4. Divide between four serving bowls and chill for an hour or so
  5. Sprinkle over chopped macadamia nuts and arrange fig wedges on top
  6. Enjoy!

    7. Dessert yoghurt

    Yum!