Vanilla Yoghurt With Watermelon And Rosewater
Extract from Half-Hour Hungries • By Sabrina Parrini • Published by Hardie Grant Books
About
Half-Hour Hungries
Serves 4
Prep time: 20 minutes
Cooking time: 15 minutes
Refreshing, impressive and simple to prepare! Rachel, one of the amazing cooking teachers at Little Kitchen, taught me this.
Note
Persian fairy floss can be found in Middle Eastern supermarkets and some gourmet food stores.
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Step 1
Spoon the yoghurt into a mixing bowl. Combine well with
the caster sugar and vanilla. Set aside.
Using a food processor, chop half of the pistachios for about 40 seconds. -
Step 2
With adult help: Turn the processor off at the power outlet
and remove the processor blade. Combine the chopped
pistachios with the remaining whole pistachios and
set aside. -
Step 3
Evenly divide the watermelon cubes between four serving
bowls. Sprinkle half a teaspoon of rosewater over each
bowl. Then, using a tablespoon, evenly dollop on the vanilla yoghurt mixture. -
Step 4
Garnish with the chopped and whole pistachios, a few mint
leaves and a tuft of Persian fairy floss. Serve immediately.
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