Bhapi Doi

• 100ml condensed milk
• 100ml greek yoghurt
• 100ml double cream
• 2 tsp rose water or seeds from half a vanilla pod or ½ tsp of cinnamon or ½ tsp cardamom

Raspberry Sauce

• 200g raspberries (frozen or fresh)
• 20g sugar
• 2 tbsp water
• ½ lime

Method

1. Heat your oven to 100°C.
2. Whisk all the ingredients in a large glass bowl.
3. Pour into individual ramakins and place them into a roasting tray. Fill the tray with water until it comes half up the sides of the ramekins.
4. Cover with clingfilm the tray with clingfilm.
5. Very carefully place the tray in the oven to steam for about 25 minutes or until set. Once ready they should have the consistency of panna cotta.
6. Remove the cling film and leave to cool. Refrigerate for a few hours before serving.

Raspberry Sauce

1. Empty the raspberries into a pan with the water, sugar and a squeeze of lime.
2. Cook on a gentle heat for about 10 minutes until the fruit has broken down and the sugar has dissolved.
3. Push the fruit through a fine sieve or strainer to remove the seeds.
4. Pour over the bhapi doi just before serving.