Directions
• Take hung curd in a bowl. Whisk to smoothen the curd.
Soak the saffron strands in 1 tbsp of water.
• In a bowl, add chopped dried cranberries, saffron, breakfast sugar and cardamom powder.
• Place it in individual serving ware and set it in refrigerator.
• Sprinkle a bit of sugar on top and blow torch it to achieve a beautiful crust on top.
• Garnish with dried cranberries.
5 servings