- For the set cream:
- 350g double cream
- 175g semi-skimmed milk
- 50g caster sugar
- 20g Westlands cardamom leaves, roughly chopped
- 6g bronze leaf gelatine, soaked in cold water
- For the mango and lime salad:
- 1 large ripe mango, peeled and cut into ½cm dice, all trim retained
- 1 lime
Westlands Cardamom Leaf Set Cream with Mango and Lime
Ingredients
Method
For the set cream:
Heat the cream, milk, sugar and the Westlands cardamom leaves together and allow to infuse for 30 minutes. Whisk in the gelatine leaves and bring to a simmer. Pass and reweigh the liquid, making up to 575g with water. Pour into moulds and chill to set.
For the mango and lime salad:
Purée all the mango trim and grate in the zest from the lime. Add lime juice to taste. Mix the mango with enough of the coulis to just coat.
To serve:
Gently tip the cardamom creams from the moulds into the centre of shallow bowls. You may need to briefly dip the moulds in hot water. Spoon the mango and lime mix around the outside and add some of the mango coulis to each plate.
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