Will Bowlby, the award-winning chef and co-founder of Kricket, has garnered a loyal following for his inventive interpretations of Indian cooking. Here, he shares a recipe from his new book for a simple yet delicious misti doi with pomegranate and mint.
This is a straightforward recipe that originally hails from Calcutta. Be careful to follow the steps correctly and you can’t go wrong. The end result is a creamy sweet set baked yoghurt with a hint of cardamom.
- 250ml condensed milk
- 250g Greek yoghurt
- 2 tsp ground cardamom
- 50g rose petals
- 100ml sugar syrup
- 4 tsp of roughly chopped pistachio nuts
- seeds of 1 small pomegranate
- fresh mint leaves, to serve
- Preheat the oven to 160˚C.
- Place 4 ramekins in a large roasting pan and fill with hot water to come two-thirds up the outer sides of the ramekins.
- Combine the condensed milk, yoghurt and ground cardamom, and mix.
- Divide the mixture among the prepared ramekins and bake for 6 minutes.
- Meanwhile, soak the rose petals in the sugar syrup for a few minutes. Remove and place in a small bowl.
- Remove the ramekins from the roasting pan and allow to cool before transferring them to a refrigerator to cool completely.
- Garnish with chopped pistachio, pomegranate seeds, sugared rose petals and mint.
FOR THE SUGAR SYRUP
A lot of my cocktails use a simple sugar syrup, which can be made in advance and kept in the fridge.
Makes 750 ml
- 750ml filtered water
- 750g caster sugar (superfine)
- To make a simple sugar syrup, just put the water in a large, heavy-based saucepan with the sugar.
- Heat until the sugar dissolves, then boil for 15 minutes.
- Leave to cool, then store in a sterilised glass bottle, such as a screw-topped wine bottle.
- Keep in the refrigerator until required. This syrup lasts for a very long time if stored correctly.
KRICKET: An Indian-inspired Cookbook by Will Bowlby (Hardie Grant, £26)
Photography: Hugh Johnson