Cranberry Shrikhand Trifle | Taste of America | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

CRANBERRY SHRIKHAND TRIFLE

Ingredients

⅓ cup US Dried Cranberries + for garnish
2 cups hung curd
¾ cup sugar
¾ tsp green cardamom powder
A large pinch of nutmeg powder
A large pinch of saffron, soaked in 1 tbsp warm water
Vanilla sponge cake cubes as required
Cranberry syrup as required
Blanched and slivered pistachios for garnish
Fresh mint sprigs for garnish

Method

1. Take hung curd in a large bowl. Add sugar and whisk till well combined. Set aside for 10-15 minutes.
2. Roughly chop US Dried Cranberries.
3. Strain the hung curd-sugar mixture into another bowl. Add green cardamom powder and soaked saffron and whisk well. Reserve some of the mixture for topping and add chopped cranberries into the remaining mixture. Mix well and transfer this mixture into a piping bag. Snip the end.
4. To assemble, pipe out a portion of the cranberry shrikhand in a serving glass, place a few vanilla sponge pieces, and drizzle cranberry syrup.
5. Transfer the reserved hung curd mixture into a piping bag fitted with a star nozzle and pipe it out into the prepared serving glass. Garnish with US Dried Cranberry, pistachio slivers, and mint sprig. Serve

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Cuisine - Fusion

Course - Desserts

Dish - Desserts