Shrikhand, cherry and amoretti fool

25 Nov

Shrikhand, cherry and amoretti fool

I am writing this recipe on the request of the lovely people who came along to my last cookery class in London and we didn’t even cover this recipe at the class!  I just assembled 17 (one for each attendee, none for me) glasses of this pretty and easy to make sweet dish before they arrived and as soon as they came out, even whilst I was explaining what the fool comprises, they were swiftly lifted off my tray. Each of the glasses came back empty and many requests and follow-up requests ensued. So, I take this one is popular.

Shrikhand, cherry and amoretti fool by Deena Kakaya

Shrikhand is a sweetened, thickened curd. Traditionally, yoghurt would be strained through tightly woven cotton or cheesecloth to remove excess moisture and leaving creamy, pillows behind. This curd is then infused with saffron, cardamom and sugar as well as rose water. I remember my mother going through the onerous and utterly rewarding process from my childhood and oh, the joy of scooping Shrikhand up with some puri (fried and fluffy bread).

The funny thing is, a wonderful and sweet lady who attended the class said me ‘Deena I HATE Shrikhand, but I absolutely loved your fool’. Many jokes are popping into my head about who, ‘my fool’ may be, but let’s not.

The fool is layered with sticky sweet cherries; compote really, then there is a bite of amoretti and sprinkle of pistachio. I am being utterly serious when I say there was really not a lick of the spoon left in the kitchen. Wiped clean. Totally.

A few of my class said they would make this for Christmas and I think I may too. Every family has guests that have dietary needs and in my family there is the exclusion of sugar as I come from a family of diabetics and you can make Shrikhand without using generic sugar. The other restriction is eggs; we generally need one eggless dessert.  So, this is an easy peasy one that you can make using quark and make each of the components ahead of time and then assemble them when you are ready to serve the dish; no fear of flattening bakes or ice creams that don’t set. Relax.

Ingredients to serve 4-6

500g Quark

100g caster sugar for the Shrikhand

Two pinches of ground cardamom

One pinch of saffron

1 tbsp. rose water

200g frozen cherries

70g sugar for the cherries

25g unshelled pistachio, finely chopped

4-6 amoretti biscuits

Method

  1. Combine the quark, sugar, rose water saffron and cardamom. If your saffron is in strands rather than the powdered version I have used, heat 1 tsp. of milk and infuse the strands of saffron into the milk before adding them (when cooled) to the Shrikhand.
  2. To make the berry compote, combine the sugar and cherries and heat them on a low-medium flame until they have thickened. This should take 10-15 minutes. Turn off the heat and then allow the compote to cool to room temperature. Then, pop them in the fridge for a couple of hours.
  3. To serve, place two heaped dessert spoonful’s of the Shrikhand in the bottom of the glass, then top with the two dessert spoons of the cherries. Then place an amoretti biscuit on the top and a sprinkle of pistachio.

 

17 Responses to “Shrikhand, cherry and amoretti fool”

  1. eastofedencook November 26, 2014 at 12:27 am #

    What a fabulous holiday dessert! Easy to make, yet big on flavor. The cherries and pistachios are the perfect color for Christmas.

    • Deena Kakaya November 26, 2014 at 1:05 pm #

      So glad that you spotted the deliberate colour scheme Deb! Thank you xxx

  2. My Kitchen Moments November 26, 2014 at 4:06 am #

    Reading through the recipe alone made me feel like i am tasting the shrikand, cherry and amoretti!! I cam imagine the taste from here 🙂

  3. Karinna November 26, 2014 at 11:27 am #

    I would love this. Wonderful flavours!

    • Deena Kakaya November 26, 2014 at 1:04 pm #

      Thanks Karinna, they are loud flavours 😉

  4. Katie @ Whole Nourishment November 26, 2014 at 1:03 pm #

    Deena, I love the looks of this dessert, especially with the rose water and cardamom and the layer of custard, cherries and cookie. Wow! And I rarely use quark so I’m glad to have a recipe that will inspire me to use it more.

    • Deena Kakaya November 26, 2014 at 1:05 pm #

      Hi Katie! No custard, it’s egg free and the thick curd is shrikhand. I’m
      So glad that you like this one, it smells gorgeous as it tastes xx

      • Katie @ Whole Nourishment December 3, 2014 at 12:21 pm #

        Yes, I saw it’s egg-free. That’s why I liked it because it’s custard-like but much easier to put together. 🙂

  5. themuffinmyth November 28, 2014 at 7:32 am #

    This looks just gorgeous! And I have the most amazing saffron I brought back from Istanbul, which is just begging to be made into something fabulous like this!

  6. Anita Menon November 28, 2014 at 8:38 am #

    Such a beautiful recipe. I have to try this.

  7. mjskit November 29, 2014 at 10:48 pm #

    Oh I can see why these glasses come back empty! What a beautifully tasty dessert!

  8. Fiver Feeds November 30, 2014 at 12:48 pm #

    This is something new for me! Since it is sweet, I must give it a try! 🙂

  9. Rosana @ Hot&Chilli food and travel blog November 30, 2014 at 9:33 pm #

    This recipe looks great , beautiful and colourful. I’ve never eaten quark, thinking of trying it after reading your recipe.

    • Deena Kakaya November 30, 2014 at 9:41 pm #

      Hi Rosana, it is lovely to see a message from you. I am so glad that you are thinking of trying this; it just feels like a creamy and sweet treat, it does not feel yogurt-like when the flavors are added in. I hope you like it x

Let me know what you think about this recipe

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