So, it’s a Friday night and you invited some friends round for dinner. You are running late home from work, stupid transport and why are so many people in your way! Goodness, you really wanted to make it special…well, nothing gourmet necessarily, but still, somewhat impressive!! You didn’t want to get ready-made cake from the supermarket…but should you…is that just rude? Do you have time to go and grab a cake? Oh no…Friday, it’ll be busy. Darn it.
I have an answer for you…yes, it is cheating…but you still do some work! It’s not like you are plonking a shop-bought cake on a plate!
Shrikhand is a popular Gujarati sweet dish. The traditional recipe is made with hung curd and is infused with saffron and cardamom and often garnished with pomegranate seeds and toasted pistachios. I could lick countless spoonful’s of sweet and creamy shrikhand. I’ve added a twist with a deep purple infusion of blueberries which I think gives an alluring effect. I have also added a few chunks of meringue nests which add wonderful texture.
We all know about meringue don’t we…for those of us who watch ‘come dine with me’ we have seen the meringue disasters and triumphs and I am sure we have all picked up tips. This is, however a cheats recipe…don’t sweat, just sling it together.
This is my cheat’s recipe…let’s admit it, we all do it…
I like to think of it; a bit like cheesecake…you don’t make the cheese do you? Nah…
Ingredients (serves 4)
150g of blueberries and a few for decoration (about 10-12)
6 tbsp. of icing sugar, or more if you prefer a sweeter taste
500g of Quark cheese
1 tsp of cardamom
A pinch of saffron
A couple of meringue nests broken into chunks (don’t crumble)
50g toasted pistachios. Half for decorating and half for the shrikhand
- Blend the blueberries and icing sugar together until smooth.
- Transfer the blueberry and sugar puree to a non-stick pan and set it on a low-medium flame before bringing it to a gentle simmer. Continue to stir it gently and allow it to thicken; it should take 3-4 minutes until its ready. Remove from the flame and then let it cool.
- In a mixing bowl whip through the quark cheese and saffron. Don’t worry about beating too heavily if the saffron doesn’t release its orange glow, this will happen as the shrikhand settles. Add half the pistachio’s.
- Once the blueberry sauce has cooled, add it to the quark cheese and mix through thoroughly.
- All you need to do now, is layer through the chunks of meringue and shrikhand in individual serving dishes/cups and decorate with a couple of blueberries and pistachio’s and then share, if you can bring yourself to…