Cinnamon shortbread
Shards of this simple, Christmas-spiced shortbread add a professional finish to creamy desserts
White choc & cardamom mousses
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to ingredients
- 300ml pot double cream
- 10 cardamom podsbashed
- 200g bar white chocolatebroken into chunks
Nutrition: per serving
- kcal637
- fat56g
- saturates32g
- carbs31g
- sugars30g
- fibre0g
- protein5g
- salt0.18glow
Method
step 1
Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.
step 2
Keep one square of chocolate aside and melt the rest gently in a large bowl over a pan of barely simmering water. Strain in the cream, then beat with an electric whisk for a couple of mins to thicken slightly. Pour into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Very finely grate over the reserved square of white chocolate to serve.
