∙ 8 Plump cardamom pods, crushed
∙ 1 – 2 bay leaves
∙ 100ml whole milk
∙ 250 good quality white chocolate
(Lindt vanilla or Vairhona)
∙ 300ml double cream
∙ 3 free range egg whites
Infuse the milk with the cardamom seeds and bay leaves in a small pan. Bring them to the boil and then leave to cool. Then melt the chocolate in a small bowl over a pan of hot water.
While the chocolate is melting whip the cream and whip the egg whites separately until they form soft peaks. Pour the cooled milk slowly into the melted chocolate and stir gently until velvety. Fold this mixture into the egg whites using a metal spoon and then add the whipped cream mix carefully until ingredients are combined.
Finaly scoop into small wine glasses or espresso cups. Chill for at least 3 hours and dust with cocoa powder before serving.
Taken from ‘Jane’s Kitchen,’ an eclectic collection of mouth watering recipes. Arranged by season with easy to follow instructions and extra top tips.
Available from Leckford Farm Shop, Leckford and Chilbolton Village Stores or direct from –
Price £6.99 (£1.50 p&p)