150g soft light brown sugar
500ml water
20ml lemon juice
100ml orange juice
1g fine salt
2 cinnamon sticks
10 cloves
Large pinch mace
Nugget sliced fresh ginger
4 star anise
1 vanilla pod, split & scraped
2 strips orange peel
6g Earl Grey tea (in muslin; added at end)
150g prunes
12g vanilla essence/extract
500g Greek yogurt (strain in muslin 24 hrs)
150ml prune poaching syrup, reduced to 50ml
2g ground turmeric
1 vanilla pod, split & scraped
6 poached prunes + ~50ml syrup
80g Greek/turmeric yogurt
2–3 pistachios, very thinly sliced
10–12 pomegranate seeds (~4g)
4g fresh coconut flakes, very thin (lightly toasted optional)
Make a spice sachet: cinnamon, cloves, mace, ginger, star anise, vanilla pod, orange peel in muslin; tie.
In a pan, combine water, citrus juices, sugar, salt, and vanilla essence; bring to a simmer. Add the spice sachet and prunes.
Poach gently 30–45 min until plump. Remove from heat.
Add the Earl Grey (in muslin) for 3–5 min, then remove.
Cool prunes in the syrup; chill 24 hrs.
Whisk reduced syrup into strained yogurt.
Add turmeric and vanilla seeds; chill.
Prunes and syrup in a bowl, spoon yogurt on top. Finish with pomegranate, pistachio, and coconut shavings standing proud.
150g soft light brown sugar
500ml water
20ml lemon juice
100ml orange juice
1g fine salt
2 cinnamon sticks
10 cloves
Large pinch mace
Nugget sliced fresh ginger
4 star anise
1 vanilla pod, split & scraped
2 strips orange peel
6g Earl Grey tea (in muslin; added at end)
150g prunes
12g vanilla essence/extract
500g Greek yogurt (strain in muslin 24 hrs)
150ml prune poaching syrup, reduced to 50ml
2g ground turmeric
1 vanilla pod, split & scraped
6 poached prunes + ~50ml syrup
80g Greek/turmeric yogurt
2–3 pistachios, very thinly sliced
10–12 pomegranate seeds (~4g)
4g fresh coconut flakes, very thin (lightly toasted optional)
Make a spice sachet: cinnamon, cloves, mace, ginger, star anise, vanilla pod, orange peel in muslin; tie.
In a pan, combine water, citrus juices, sugar, salt, and vanilla essence; bring to a simmer. Add the spice sachet and prunes.
Poach gently 30–45 min until plump. Remove from heat.
Add the Earl Grey (in muslin) for 3–5 min, then remove.
Cool prunes in the syrup; chill 24 hrs.
Whisk reduced syrup into strained yogurt.
Add turmeric and vanilla seeds; chill.
Prunes and syrup in a bowl, spoon yogurt on top. Finish with pomegranate, pistachio, and coconut shavings standing proud.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.