Strawberry Shrikhand - cooking recipe

Ingredients

250 g strawberries, hulled and halved
2 teaspoons caster sugar
2 teaspoons balsamic vinegar
250 ml Greek yogurt
4 cardamom pods, cracked and the seeds removed and crushed
1 pinch saffron strand, soaked in 1 tbsp boiling water
3 tablespoons fine caster sugar
25 g sliced almonds, toasted

Preparation

For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour.
For the shrikand, place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well.
To serve, place equal portions of the strawberries into four sundae glasses or wine glass. Place a quarter of the shrikand on the top of the strawberries in each glass. Top with the toasted almonds.