Strained Sweetened Yoghurt

• 450 g (1 lb) Greek yoghurt
• pinch saffron strands soaked in 1 tbsp milk for 30 minutes

Suspend the yoghurt in a piece of muslin set over a bowl for 2-3 hours, to drain off all the whey.

Tip the drained yoghurt from the cloth into a bowl and stir in the saffron milk. Add the sugar, whisk until it is the consistency of whipped cream, then sprinkle in the cardamom and ground almonds, if using. Spoon equal amounts into four small ramekin dishes and garnish with the slivered a