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Vanilla-yoghurt bavarois with saffron-cardamom syrup and pistachios

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

By Lisa Featherby
  • 30 mins preparation
  • 5 mins cooking plus chilling
  • Serves 6
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Vanilla-yoghurt bavarois with saffron-cardamom syrup and pistachios
The lightness of bavarois makes it an ideal dessert for spring entertaining. If you want to give it a twist, you could try using a sheep's milk or buffalo milk yoghurt instead of plain.


  • 150 gm caster sugar
  • 300 ml pouring cream
  • 1 vanilla bean, split, seeds scraped
  • 4 titanium-strength gelatine leaves, softened in cold water (3-5 minutes)
  • 600 gm plain yoghurt
  • ½ cup coarsely chopped pistachios
Saffron-cardamom honey syrup
  • 110 gm wildflower honey
  • ½ tsp crushed cardamom seeds
  • Large pinch of saffron threads


  • 1
    For vanilla-yoghurt bavarois, bring sugar, 150ml cream and vanilla bean and seeds to the boil in a saucepan, then remove from heat. Squeeze excess water from gelatine, add to cream mixture and stir until dissolved (1 minute). Place yoghurt in a large bowl and whisk until smooth, then add cream mixture and whisk again until smooth. Discard vanilla bean and set mixture aside in a cool place, whisking occasionally, until starting to thicken (20-30 minutes). Whisk remaining cream until soft peaks form, then gently fold whipped cream into yoghurt mixture with a whisk. Pour into six 125ml pudding moulds and refrigerate to set (6 hours or overnight).
  • 2
    For saffron-cardamom honey syrup, bring ingredients to a simmer in a saucepan, then set aside to cool slightly (depending on the thickness of the honey you may need to add a teaspoonful or two of water to form a thick drizzling syrup).
  • 3
    To serve, dip moulds into hot water and turn bavarois onto plates, spoon a little honey syrup over and scatter with pistachios.