Easy Steps

Coarsely crush the nuts. In dessert shot glasses, put a tablespoon each of the nuts and press down firmly.

In a small mixing bowl, add the saffron strands and pour hot milk over it. Set aside.

In a mixing bowl, combine the yoghurt along with the honey and the saffron strands with its milk.

Neatly spoon this yoghurt mousse over the dry fruit layer in the dessert shot glass.

Place in the refrigerator and allow to set.