Methods

1. Srikhand

   1. Whisk the yogurt and cream cheese together to a fine smooth consistency.
   2. Gently stir in the remaining ingredients and set aside in the refrigerator.
   3. Cut out 2 x 8cm circles from the centre of the bread slices, discarding the crusts and then evenly shallow fry on both sides at a medium to low heat.
   4. Drain well and set aside.

   Rabardi Sauce

   1. Place the saffron, green cardamom seeds and sugar in the milk and bring to the boil before reducing the heat to a simmer.
   2. Stir continuously whilst simmering until the volume reduces and the milk begins to thicken.
   3. Carefully place the fried bread in the milk and poach until soft.
   4. Remove the bread and continue to reduce the milk until it will coat the back of a spoon, strain and set aside.

   Berry Sauce

   • Mix all the assorted berries together with water, sugar and cinnamon sticks in a pan and bring gently to the boil.
   • Reduce the heat and simmer for 20 - 30 minutes or until all the fruit is cooked down.
   • Strain through a fine sieve, return to a pan and simmer for a few more minutes until thick.
   • Remove from the heat and leave to cool.

   Presentation

   • Pour some of the berry sauce into the middle of a plate and top with a spoonful of the srikhand.
   • Carefully place a slice of bread on top and then cover with a layer of srikhand, some of the berr sauce and a couple of berries.
   • Repeat the process to build up a second layer.
   • Finish with a good dollop of srikhand and decorate with slices of strawberry and raspberry.
   • Finally pour the rabardi sauce around the edges and drizzle a little of the berry sauce into it.