Cardamom Cream with Figs, Apricots & Pistachios. This Middle Eastern treat is the perfect after dinner treat, and it’s gluten free too!
Cardamom Cream with Figs, Apricots & Pistachios
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
1 star anise
1 cinnamon quill
1 orange, zest (no pith)
4 tbsp slow-roasted pistachios, crushed, to serve
- 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.
- 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.
- 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.
- 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.