For the saffron bhapa dahi
300ml natural Greek yoghurt
250ml sweetened condensed milk
300ml single cream
½ tsp ground cardamom
1 generous pinch saffron strands, soaked for 20 minutes in a little warm milk
Apple blossom petals (or other edible flowers), to serve
For the caramel puffed rice
2 tbsp single cream
2 tbsp golden syrup
1 tbsp sugar
100g puffed rice
For the plum jelly
1 gelatine leaf
150ml plum purée, shop-bought or homemade
2 tbsp sugar
A pinch of ground cardamom
Put the yoghurt, condensed milk and cream into a bowl, add the cardamom, saffron and its soaking liquid and whisk well. Pour the mixture into 8 small ramekins or heatproof bowls and place in a roasting tray. Add just enough hot water to the tray to come three-quarters of the way up the dishes. Place in an oven preheated to 180°C for 20–25 minutes, or until set. Set aside to cool, then chill.
Put the butter, cream, golden syrup and sugar in a pan over a medium heat and allow to melt together. Cook for a few minutes, stirring to form a smooth caramel syrup, then take off the heat. Stir in the puffed rice, coating it evenly. Drop small spoonfuls of it on to a sheet of greaseproof paper and allow to cool.
Soften the gelatine in cold water for about 5 minutes. Meanwhile, warm the plum purée in a pan, then add the sugar. Squeeze the gelatine dry and stir into the purée until dissolved. Strain into a shallow 15 x 15 cm tray and allow to set. Once firm, turn the jelly on to a chopping board and cut it into small circles and cubes.
Decorate each dish of bhapa dahi with some jelly pieces and puffed rice, and sprinkle with a few apple blossom petals.