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Cardamom Cream with Figs, Apricots and Pistachios

William Meppem

Cardamom cream with figs, apricot and pistachios recipe by Carl Koppenhagen for MiNDFOOD.

Cardamom Cream with Figs, Apricots and Pistachios

Serves 8

750ml cream

½ cup honey

2 tbsp cardamom pods, lightly toasted

and pounded with mortar and pestle

2 gelatine leaves

16 plump dried apricots

8 turkish dried figs

4 tbsp currants

8 medjool dates, halved and pitted

1 cup caster sugar

2 tsp orange blossom water

6 cloves

1 star anise

1 cinnamon quill

1 orange, zest (no pith)

4 tbsp slow-roasted pistachios, 
crushed, to serve

1 To make cardamom cream, combine cream, honey and cardamom in a heavy-based saucepan. Slowly infuse the cream until it reaches boiling point. Set aside for 30 minutes to cool.

2 Soften gelatine leaves in cold water. Squeeze out excess moisture and add to cream mixture. Strain mixture through a fine sieve. Pour into 8 x 150ml dariole moulds. Cover and refrigerate overnight.

3 To prepare fruit, combine 2 cups water, apricots, figs, currants, dates, sugar, orange blossom water, cloves, star anise, cinnamon and orange zest in a heavy-based saucepan. Stir until sugar dissolves. Simmer until fruit is plump and fragrant.

4 To serve, dip cardamom cream moulds in hot water for 3 seconds and invert gently onto plates. Divide fruit among plates and sprinkle with pistachios.

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