Lassi is an Asian yogurt-based drink infused with spices and commonly served in restaurants and cafes where there's no demand for alcohol. Mango lassi is a particular favourite in many Scottish Asian restaurants, which this week's recipe turns into a dessert with the use of gelatine, crushed cardamom pods, chopped pistachios and honey. Before you begin you'll need four 200ml dariole moulds, which you'll find in good cook shops.

Cardamom and honey set lassi

Serves 4

5 gelatine leaves

400g whole milk

100g honey

100g caster sugar

8 cardamom pods

1 cinnamon stick

500g yogurt

1 mango

20g pistachio nuts, chopped

First soak the gelatine leaves in cold water for five minutes. Next place the milk, 50g of the honey and all the sugar in a small saucepan, place it on a medium heat and warm to a simmer. Crush the cardamom pods and add them to the milk along with the cinnamon stick. Now remove the milk from the heat.

Squeeze the gelatine leaves to remove excess water, add them to the milk and allow to infuse for 10 minutes. Once the milk has infused strain it through a fine sieve to remove the spices then whisk in the remaining yogurt. Pour the mixture into the dariole moulds and place in the fridge for 3-4 hours to set.

When you are ready to serve dip the base of each mould into hot water to loosen the lassi and shake carefully to release it on to each serving plate.

Peel and dice the mango into 1cm pieces and garnish the lassi with it and some chopped pistachio nuts. Drizzle the remaining honey over the top and serve.