Something sweet, cool and Persian. ??? Well, almost; since technically I just invented this, thinking of a simple, healthyish yoghurt bark (instead of chocolate), with typical Persian aromas; rose and cardamom. Many of you asked for the recipe after I posted the process to the Stories a couple of days ago, the truth is that I really think this recipe needs to be improved. The way I did it, it’s just too frozen, so you can’t quite bite into it as if it was a bark. And then it starts to melt away quite quickly. (First tip, it should definitely be thinner than mine, another solution is to simply serve it in cups, or as popsicles instead of barks). So I share my process with you, and you can suggest ways to improve the recipe in the comments. • INGREDIENTS: Full fat greet yoghurt Sugar/honey/maple syrup to taste Rose water 1 to 2 table spoon Powdered cardamom seeds 1/2 tsp Coconut oil 1 tbsp (optional) Strawberries Pistachios Dry rose petals (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Line a tray with baking sheets. Sweeten the yoghurt with your sweetener of choice, to your own taste. Add the rose water and cardamom powder. Be generous, this is how you Persian-ize this dessert. If you’re using coconut oil, add it now to the yoghurt mixture (heat it enough just to be liquid). Pour the yoghurt to the tray (make sure it’s not thicker than 1cm max). Slice the strawberries thinly and arrange on top. Add crushed pistachios and rose petals. Freeze for at least 3 hours. Then take out the whole block WITH the baking sheet and cut in to squares. As I said, made this way, it’s gonna be very frozen and hard to bite into, and the it melts (as you can see on the tray). My good friend @amir_aerblowdry suggested I added beaten egg whites. What do you think? • ???❤️ Also, HUGE cheers to Iran’s soccer team #TeamMelli for winning the World Cup match today and for having made us very, very happy all around the world. I hear (and see) parties are going on well into the night in Iran. • ? And also, happy #Eid to my brothers and sisters celebrating in the world. Try this Persian yoghurt barks to celebrate! #LabNoonFood #FlavorsAndEncounters

labnoonさん(@labnoon)が投稿した動画 - 2018/06/16 06:09:57