The combination of cardamom and ginger give off a beautiful Indian flavour to this simple dessert.
Place the cream, sugar, ginger, cardamom pods and vanilla bean together into a heavy saucepan and bring to a boil. Simmer gently for 4 minutes then turn off the heat and strain.
Soak the gelatine leaves in cold water until soft, squeeze out the excess water and add to the cream mix. Stir through until dissolved.
Cool the cream mix by placing the whole bowl into a sink of ice water and gently stirring. When cooled down and just starting to thicken, pour into oiled (sweet oils) moulds and refrigerate until set. It’s best to set this overnight.
Present with the strawberries, pistachio nuts, passionfruit and a spoon full of the saffron syrup.
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