French Sikarni

Delicately scented with cinnamon and cardamom, this fresh, light whipped yoghurt dessert is Tiana Salles‘s French interpretation of sikarni, a traditional Nepali recipe finished with nuts and seasonal fruit.

Serves: 4
Prep time: 20 minutes
Resting time: Overnight

Ingredients

• 800g farmhouse yoghurt
• 150ml milk, preferably almond milk or skimmed cow’s milk
• 1 tsp ground cinnamon
• 1 tsp ground green cardamom
• 30g sweetener of your choice, such as unrefined sugar, coconut sugar, erythritol or agave syrup
• 1 pinch black salt

To decorate

• A few shelled pistachios
• A few cashew nuts
• Fresh fruit, such as strawberries, raspberries, pear or mango

Method

1. The day before, place the yoghurt in cheesecloth or muslin and tie the ends securely.
2. Set the cloth in a fine sieve placed over a bowl to catch the whey.
3. Leave the yoghurt to drain for several hours, or overnight, in the refrigerator.
4. On the day, pour the milk into a bowl. Add the cinnamon, cardamom, black salt and your chosen sweetener.
5. Transfer the drained yoghurt to a large bowl and whisk with an electric mixer, gradually pouring in the spiced milk until the spices are fully incorporated.
6. Continue whisking for a few minutes until the mixture becomes light and frothy.
7. Chill in the refrigerator for at least 2 hours before serving. Scatter with pistachios, cashews and fresh fruit.

Notes

For an even more indulgent version, add a drizzle of honey or a pinch of nutmeg before serving.

This dessert can also be made vegan by using drained soya yoghurt. For a higher-protein version, use skyr or Greek yoghurt.