Iced Nordic berries with white chocolate & cardamom sauce recipe
This is my Scandi take on one of the signature dishes at The Ivy restaurant in London. It is simple, pretty, delicious, easy to prepare. I think cardamom and white chocolate is a match made in heaven, but if you’d rather, you can omit the cardamom and use a splash of vanilla extract or a few vanilla bean seeds instead. If you can’t find vanilla salt in the shops, you can make it very simply by combining vanilla pod seeds with sea salt (one pod is enough for about 225g salt), which can then be stored in an airtight jar with the scraped pod for extra flavour. Do make sure the berries are frozen before starting this dish as it takes less than 10 minutes to prepare!
Recipes extracted from Secrets of Scandinavian Cooking... Scandilicious by Signe Johansen, out now published by Saltyard Books, £20.
Ingredients
- 12 cardamom pods
- 500 ml double cream
- 400 g white chocolate, broken
- 1 pinch vanilla salt
- 600 g frozen sour cherries, blueberries, blackcurrants, redcurrants, raspberries and blackberries
Details
- Cuisine: Scandinavian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Gently open the cardamom pods by applying gentle pressure using a pestle and mortar or lightly squashing with a rolling pin.
- Bring the double cream and the opened cardamom pods to a simmer in a medium saucepan and continue to simmer over a low heat for 5 minutes to allow the spice to infuse.
- Put the white chocolate in a large heatproof bowl on a saucepan containing a couple of centimetres of simmering water over a low heat. Add the cardamom-infused cream and vanilla salt and stir until the chocolate melts.
- Remove the berries from the freezer and distribute equally between 6 tall martini glasses or shallow bowls. Pour the hot white chocolate cardamom sauce over the berries and serve immediately.
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