8 green cardamom pods
250ml semi-skimmed milk
200ml Greek style yoghurt
3tsp orange flower water
4 gelatine sheets (or 2g powdered agar agar if vegetarian)
Bruise the cardamom pods using a pestle and mortar. Pour the milk into a saucepan and bring to the boil. Take off the heat immediately and add the bruised cardamom pods. Ideally leave overnight to infuse, but 2-3h gives a good flavour.
Place the yoghurt, honey and orange flower water into a bowl and mix well. Soak the sheets of gelatine in cold water. Bring the cardamom infused milk up to a simmer and then take off the hob. Remove the gelatine from the bowl and squeeze out any excess water. Place into the simmering milk and stir thoroughly. Strain and allow to cool. (For agar agar -follow as per packet instructions).
Once cool, pour over the yoghurt mixture, stir thoroughly and transfer to mould. Cover and refrigerate until sets (approximately 2-3hours). To unmould, place into just boiled water for 15-30 seconds, before turning out onto a serving dish.