Golden Purple Sweet & Spicy Summer Pud
Recipe by Indian Mart
Prep - keep coconut milk in fridge overnight.
Bake the purple yam in the oven (30 - 40mins). Allow to cool then peel & chop.
Add the cook yam, honey and 1/2 cup milk in to the blender and blend until fine paste, pop it in your serving pots , cover and refrigerate.
Wash out your blender, add in one scoop of tur latte for each portion (this recipe 3). Add the sugar & cashews and blend to a coarse powder.
Add 2 cup of hot milk and the small piece of fresh ginger and blend.
Once the yam is set in the serving pod, pour the latte over it to form a golden layer.
Return to the fridge to settle.
Get your coconut milk from the fridge and ideally with an electric mixer on medium speed whisle, as it gets thicker turn it to high speed.
To serve take your pots from the fridge. Add a good dollop of coconut whip to the top and sprinkle with fresh exotic fruits for a rounded flavour filled experience.
|a small piece|