Blood Orange, White Chocolate, Cardamom by Russell Bateman

Russell Bateman

Russell Bateman

28th March 2014

Blood Orange, White Chocolate, Cardamom by Russell Bateman

Blood Orange, White Chocolate, Cardamom by Russell Bateman. Photography by John Arandhara-Blackwell.


  • Cardamom Sponge
  • 3 Eggs
  • 50ml milk
  • 60g T45 Flour
  • 50g Melted Butter
  • 40g Sugar
  • Pinch of Maldon
  • 8 Cardamom Pods (Smashed)
  • Blood Orange Sorbet
  • 1 litre Fresh Blood Orange Juice
  • 125g Sugar
  • 50g Glucose
  • 1 Lemon Juice
  • 50g Pro Crema
  • Whipped White Chocolate
  • 350g Double Cream
  • 1g Cardamom (Crushed)
  • 160g White Chocolate


Cardamom Sponge
Blitz all ingredients in the thermo mix
Pass through a fine sieve
Place in the isi whipper and gas with 2 bulbs
Siphon into a plastic cup with holes pieced in the bottom
Microwave for 50 secs to 1 min on lowest heat setting
Blood Orange Sorbet
Bring to the boil 100ml of blood orange juice with glucose and sugar.
Pour onto the rest of the juice and add the fresh lemon juice.
Cool over ice once cooled add pro-crema and blend in the liquidizer for 2 minutes.
Put into Paco pots and freeze overnight. Churn as required.
Whipped White Chocolate
Place the white chocolate into a bowl.
Bring the cream and cardamom to the boil and remove from the heat.
Once it cools to 75°c pour over the chocolate and incorporate.
Leave in the fridge overnight and whipped up the following day.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you