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Fenugreek seeds are rarely seen in sweet dishes, yet their maple-like undertone pairs beautifully with honey and nuts. Here, we transform them into a glossy brittle that’s crushed into a cooling saffron yoghurt parfait. The result is a dessert that feels luxurious, slightly exotic, and totally unexpected — a perfect dinner party surprise.
Prep: 25 minutes
Chill: 3 hours
Total: 3 hrs 25 minutes
250 g Greek yoghurt
150 ml double cream
2 tbsp Greenfields Greek blossom honey
Pinch of Greenfields saffron threads, steeped in 1 tbsp hot water
2 tbsp caster sugar
1 tbsp Greenfields fenugreek seeds
2 tbsp pistachios, roughly chopped
1 tbsp Greenfields rose petals
½ tsp Greenfields ground cardamom
Whip the cream until soft peaks form, then fold into yoghurt with honey, saffron water, and ground cardamom. Chill for at least 2 hours to set.
In a small pan, melt caster sugar until golden. Stir in fenugreek seeds quickly and pour onto baking parchment. Allow to harden, then break into shards.
To serve, spoon the saffron yoghurt parfait into glasses or bowls. Top with pistachios, rose petals, and shards of fenugreek brittle.
Finish with an extra drizzle of honey if desired.
Calories: 360 kcal
Protein: 8 g
Carbs: 45 g
Fat: 16 g
Fibre: 3 g
This dessert was a revelation — the fenugreek brittle has a maple warmth I’ve never tasted before.
The ingredients used in this recipe could also be used to create…
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