BENGAL BAKED CURD WITH TAMARIND BERRIES
My dad’s favorite dessert is cheesecake. While the rest of us plan our meals around mains, he’s already sidled up to the dessert trolley. American style, Italian, and even Greens Original (the packet stuff): he loves them all. But this year, I thought I’d create a special sort of Indian cheesecake for him, using yogurt instead of cheese. This is a variation on a Bengali set yogurt called “mishti doi”; the finished dish tastes similar to cheesecake but is much lighter—still rich and creamy, just not as dense. The tamarind berries and nuts add a sharp and crunchy contrast. Happy 65th birthday, Dad. NOTES: You’ll need to make this a few hours ahead of serving so that the yogurt has time to set. You’ll also need four small ramekins. Serves 4 1 cup plus 2 tablespoons plain Greek yogurt ¾ cup plus 2 tablespoons condensed milk ½ cup plus 2 tablespoons heavy cream ¼ cup ground almonds 1 tablespoon unsalted butter sugar ¾ pound mixed berries (e.g. raspberries, blueberries, and strawberries) 1 teaspoon ta…
