9 oz (250 g) sweet potatoes
5 cardamoms
1 3/4 pints (1 litre) milk
3 1/2 oz (100 g) caster sugar
4 tbsp flaked or slivered almonds, roasted
saffron threads
5 cardamoms
1 3/4 pints (1 litre) milk
3 1/2 oz (100 g) caster sugar
4 tbsp flaked or slivered almonds, roasted
saffron threads
Decorate and flavour with:
2 tbsp finely chopped, unsalted pistachio nuts
method
1. Heat the milk slowly to boiling point in a large, heavy-bottomed saucepan or fireproof casserole dish. Slit open the thick, dry skin of 3 of the cardamom pods, take out all the seeds and grind them finely, using a pestle and mortar or electric grinder. Set aside.
2. Peel the sweet potatoes, cut into small pieces and process in the food processor until finely grated. Stir into the boiling hot milk and cook over a low heat, stirring frequently, for about 15 minutes.
3. Add the sugar and stir for a further 2 minutes to give the sugar time to dissolve completely.
4. Remove from the heat and leave to cool a little. Place a generous pinch of saffron threads in a cup, add 2 - 3 tbsp boiling water and stir with a teaspoon until they dissolve.
5. Stir into the tepid potato mixture, together with the ground cardamom seeds and the almonds.
6. Spoon into small bowls or coupes, cover with cling film and chill in the refrigerator for 2 hours or more before serving. Just before serving, sprinkle with chopped pistachio nuts.
2. Peel the sweet potatoes, cut into small pieces and process in the food processor until finely grated. Stir into the boiling hot milk and cook over a low heat, stirring frequently, for about 15 minutes.
3. Add the sugar and stir for a further 2 minutes to give the sugar time to dissolve completely.
4. Remove from the heat and leave to cool a little. Place a generous pinch of saffron threads in a cup, add 2 - 3 tbsp boiling water and stir with a teaspoon until they dissolve.
5. Stir into the tepid potato mixture, together with the ground cardamom seeds and the almonds.
6. Spoon into small bowls or coupes, cover with cling film and chill in the refrigerator for 2 hours or more before serving. Just before serving, sprinkle with chopped pistachio nuts.
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