Heavenly Cream "Shri Kandt"

For the yogurt, take a large pot and hang a sieve in it. Place a clean dishcloth in the sieve. Then pour in the yogurt and tie the cloth tightly with a string. If possible, weigh it down so that the whey can drain off as well as possible. Leave overnight. The next morning, the consistency of the yogurt will be like cottage cheese. In India, this recipe is also called "hung yogurt".

Boil the pudding powder with 1/4 liter of sweet cream and 1/4 liter of water. Add vanilla sugar and saffron, and let the pudding cool in a water bath. Whip the cream.

Mix the strained yogurt well with sugar, rose water, orange and lime juice until the sugar has dissolved. Then mix the yogurt with the cooked pudding and fold in the whipped cream, reserving a little for decoration.

Serve with a "Sweet Valentina" strawberry sorbet or, as a variation, raspberries.

Recipe by Frank Lotz. More recipes can be found in the book "Heavenly Cooking and Living in Harmony with the Veda".