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Cardamom Cream with Figs, Apricots and Pistachios

William Meppem

Cardamom Cream with Figs, Apricots and Pistachios

Cardamom Cream with Figs, Apricots and Pistachios

Cardamom Cream with Figs, Apricots and Pistachios recipe by Carl Koppenhagen for MiNDFOOD.


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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