225g plain, Greek-style yoghurt (Sour cream may be used as a substitute, in which case omit the lemon juice)
2 tbsp freshly squeezed lemon juice
25-50 g flaked almonds
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Directions Preparation:20min › Extra time:4hours chilling › Ready in:4hours20min
Using a plate to catch the juice, slice the ends off an orange. Stand it on a cut end and using a small sharp knife cut down the outside to remove the skin and white pith. Divide into segments, then chop into bite-sized pieces, removing as many seeds as possible. Repeat with the remaining oranges. Put the oranges and juice into a glass bowl and add the gin.
Crush the cardamom pods with the flat side of a knife and remove the small black seeds. Bruise the seeds in a mortar and pestle, then stir in with the oranges and gin. Cover and leave in the refrigerator for 2-4 hours.
Stir the lemon juice into the yoghurt, place in a glass or ceramic bowl, cover and refrigerate to let the flavour develop.
Heat the grill to high. Spread the almonds on a baking tray and toast lightly, checking them constantly. Let the almonds cool.
To serve, spoon the oranges into serving dishes or stemmed glasses, top with the yoghurt and sprinkle with the almonds.