Iced Nordic berries with white chocolate & cardamom sauce recipe
- 12 cardamom pods
- 500 ml (17.6fl oz) double cream
- 400 g (14.1oz) white chocolate, broken
- 1 pinch vanilla salt
- 600 g (21.2oz) frozen sour cherries, blueberries, blackcurrants, redcurrants, raspberries and blackberries
- Gently open the cardamom pods by applying gentle pressure using a pestle and mortar or lightly squashing with a rolling pin.
- Bring the double cream and the opened cardamom pods to a simmer in a medium saucepan and continue to simmer over a low heat for 5 minutes to allow the spice to infuse.
- Put the white chocolate in a large heatproof bowl on a saucepan containing a couple of centimetres of simmering water over a low heat.
- Add the cardamom-infused cream and vanilla salt and stir until the chocolate melts.
- Remove the berries from the freezer and distribute equally between 6 tall martini glasses or shallow bowls.
- Pour the hot white chocolate cardamom sauce over the berries and serve immediately.
pods, white chocolate, vanilla salt
Taken from www.lovefood.com/guide/recipes/15491/iced-nordic-berries-with-white-chocolate-and-cardamom-sauce-recipe (may not work)