Indian Baked Yoghurt Mousse

The Baked Yoghurt Mousse is simple and easy to prepare and it's something I’ve eaten it often during my trips through India. It was mostly served as a dessert after lunch but in many of the small cafés in the streets it’s offered for breakfast. Traditionally, the sweet yoghurt mousse is served in clay pots as their porous walls cause the milk to thicken. Nevertheless, it is made just as well at home in small moulds in the oven. One thing that should not be missing when making this dish is cardamon. I have learned to love cardamon in India. Its seedpods provide a valuable essential oil, which healing effects are undisputed in Ayurvedic teachings. I usually buy the whole capsules and grind them in a mortar just before use because the aroma of the cardamon evaporates quickly.

As a travel destination I can only recommend India. At a glance India means outstanding hospitality, honking in the streets, surprising photo opportunities, interesting people, stunning beaches, new scents and precious food. Those wishing to explore India need a lot of time, because the country has such an incredible amount to offer. India is more than Goa, Mumbai, Bollywood and the Taj Mahal. India is my country of contrasts. Rich and poor, old and modern. India polarises: Diversity or chaos. The travellers must decide. In addition to the wonderful people I’ve come across, mostly, I have learned to love Indian food: cinnamon, cardamom, pepper, lots of sugar, anise, mango and probably the best vegetarian cuisine in the world.

BAKED YOGHURT MOUSSE INGREDIENTS
for 6 Servings

200ml cream
250g sweetened condensed milk
200g yogurt (at least 9% fat)
1 tsp Cardamom ground,
2 tsp chopped pistachios,
edible flowers (optional) 

METHOD

1. Preheat oven to 180 degrees (convection)
   
   
2. Cream, condensed milk, yogurt and cardamom open shortly give mass in 6 ovenproof ramekins 
   
   
3.  Give ramekins in a baking dish and pour hot water up until the molds are about 2/3 in water
   
   
4.  Easy Cover with aluminum foil and bake in the oven 25 minutes
   
   
5.  Remove from the water bath and allow to cool
   
   
6. Sprinkle before serving with chopped pistachios and flowers

© All photos via Patrick Rosenthal