Creamy, airy, delightful – I can go on with many superlatives to describe this amazing dessert! This is one of the easiest do-ahead desserts especially if you have guests coming over. The delightful combination of cream, white chocolate, yolks and a hint of cardamom is just divine. Be sure that you’re whisking the yolks continuously while you add the hot sugar syrup or else the egg yolks may scramble.
Serve with some generous garnishing of pistachios or your favourite berries/fruits on top!
You need –
- Double cream – 250 mls
- White chocolate – 125 grams
- Egg yolks – 4
- Caster sugar – 75 grams
- Vanilla essence – ½ teaspoon
- Cardamom pods – 3
- Salt- a small pinch
- Water – ¼ cup
- Pistachios / fruits of your choice to garnish
How to –
Begin by whipping the cream till stiff peaks. Cling wraps and refrigerate until you need.
In a sauce pan bring the water to a simmer. Put the chocolate in a heatproof bowl and place the bowl on top of the pan. Make sure the water is low enough so it doesn’t touch the bowl when you place on top of the pan. Gently and constantly stir the chocolate till the chocolate has completely melted. Set aside.
In a pan, heat water, sugar, cardamom pods and salt and simmer over low heat until the sugar has completely dissolved. Once the sugar has dissolved; continue to boil till the sugar syrup reaches 180 F on a candy thermometer. Remove the pods.
In a mixing bowl beat the yolks till pale. Add the hot sugar syrup in a steady stream, while whisking continuously till combined. Add the melted chocolate, vanilla essence and continue to whisk till everything is well combined.
Gently fold in the whipped cream. Pour the mixture into serving glasses and refrigerate overnight or for about 5-6 hour.
To serve, garnish with chopped pistachios or your favorite berries and enjoy!