TRIO of DESSERTS

with GREEN CARDAMOM

Cardamom, is often used in savoury dishes (rice with cardamom, chicken or lamb curry) but it is also delicious in desserts. Discover these original recipes invented by Loïc Krimm, chef at La Belle Assiette restaurant.

White chocolate mousse with poppy seeds and cardamom

Ingredients (for 4) For the ganache

200g full fat fresh cream
200g white chocolate chips
10g poppy seeds
4 cardamom pods

For the whipped cream

400g full fat fresh cream

Method

In a bowl, mix the white chocolate chips and the poppy seeds
Put the cardamom pods in a pan with 200g of cream and bring to the boil infusing the cardamom
Strain the hot cream and pour onto the chocolate and poppy seed mix
Mix thoroughly and leave to cool
Whip the cream with a mixer
Add the whipped cream to the chocolate ganache
Leave to chill in the fridge for at least 2 hours, either in bowls or a piping bag depending on what you wish to use the mousse for

Cardamom creme brûlée

Ingredients (for 4)

5 cl milk
5 cl cream 35% fat
4 cardamom pods
2 egg yolks
10g brown sugar

Method

Preheat the oven to 120°C
Put the cardamom pods in a pan with the milk and cream and bring to the boil infusing the cardamom
In a bowl, beat together the egg yolks and the sugar
Strain the cream and pour onto the egg and sugar mixture
Mix then pour into individual ramekins
Place the ramekins in a bain-marie and cook in the oven at 120°C for 40 minutes
Chill
Sprinkle with brown sugar
Caramelize the surface with a kitchen blowtorch

Poached pears with cardamom and wine

Ingredients (for 4)

75 cl red wine
2 cinnamon sticks
3 Terre Exotique star anise
100g sugar
Zest of one orange
7 cardamom pods
4 Conference pears

For the salted butter caramel

100g sugar
25g salted butter
10 cl cream

Method

Boil together the wine, sugar, spices and orange zest
Peel the pears and put them in the wine and sugar mix
Poach the pears for 40 minutes over a low heat
To make the caramel: put the sugar in a saucepan and place over a high heat. Do not add water
Once caramelized add 25g salted butter
Once the butter has melted, add 10cl of cream and mix
Leave the caramel to cool
Remove the pears from the liquid, cut off the bottom of the pear so that it will stand up
Core the pear
Cut off the top of the pear (about 5 cm)
Fill with caramel