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

1. Gently open the cardamom pods by applying gentle pressure using a pestle and mortar or lightly squashing with a rolling pin.
2. 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.
3. Put the white chocolate in a large heatproof bowl on a saucepan containing a couple of centimetres of simmering water over a low heat.
4. Add the cardamom-infused cream and vanilla salt and stir until the chocolate melts.
5. Remove the berries from the freezer and distribute equally between 6 tall martini glasses or shallow bowls.
6. 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)