This honey and saffron infused yoghurt spoons with pistachio, pomegranate and rose petals was one of our hit amuse bouche for brunch club recently. It really brings the wow factor with vibrant colours and bursts of amazing flavour. We serve them in asian soup spoons for the perfect amuse bouche mouthful but the portion size could be expanded to become a stylish dessert or a delicious fruit salad topping.
Serves 16+ (spoons)
- 250g Greek Yoghurt
- Generous pinch Saffron
- One or two tbsp Honey
- 50g Pomegranate pips (or pips from half a fresh pomegranate)
- Fresh Organic Rose Petals
- 50g toasted roughly chopped Pistachios (unsalted)
- Few drops rosewater essence (optional)
Combine yoghurt, honey and saffron (and rose essence if you have it) in a non reactive container (tupperware etc). Taste and add additional honey to your desired sweetness. Cover and place in fridge for one to two hours or ideally overnight. Don't worry that stringy saffron will dissolve and infuse and give lashings of yellow colour and flavour to yoghurt.
When ready to serve, spoon a bottom layer of yoghurt mix then sprinkle pomegranate pips, pistachios and small pices of torn rose petal on top. Use only organic rose petals if you can.
With our amuse bouche plates we serve at brunch club we usually pair each bite sized morsel with a shot of liquid - juice, smoothie, iced tea and so on. As a playful nod to the rose petals we left the rose essence out of the yoghurt and instead made a sweetened rose water shot combining sugar syrup and rose water essence. If you are using rose water essence be careful though, too much and it can taste like you're drinking perfume. Keep tasting until you get the right mix that gives a hint but isn't overpowering.