A light dessert with a hint of spice – ideal for spring or as a highlight for Mother’s Day!
For 4 Persons
Strawberry and cardamom mousse
10 green cardamom pods
250 ml water
50 g cane sugar
200 g strained or thick yoghurt (or mascarpone or vegan alternative)
50 g strawberry puree
Lemon juice, to taste
Roast the cardamom pods without oil and leave to cool. Then grind.
Heat the water with the cardamom and sugar and boil for 10 minutes. Sieve the cardamom and leave the water to cool. Mix the strained or thick yoghurt with the strawberry purée and cardamom water and season with lemon juice to taste.
Chilli and pineapple ragout
1 ripe pineapple
2 tsp icing sugar
½ cinnamon stick
1 star anise
½ vanilla pod
3 green cardamom pods
1 orange, untreated
1 small piece of ginger
100 ml “lychee-ade” or 50 ml lychee juice + 50 ml sparkling water
Red chilli, without seeds and side walls
Peel the pineapple, remove the core and cut into 1-2 cm thick pieces. Peel the orange with a peeler. Lightly crush the cardamom pods.
In a large pan, lightly caramelise the icing sugar, add the pineapple with the spices, orange zest and finely chopped ginger and sauté. Deglaze with lychee-ade or the lychee juice and water mixture, and simmer for one to two minutes.
Keep turning the pieces during this time. Finally, cut the chilli pepper into small cubes and fold into the pineapple. Remove the spices before serving.
We hope you enjoy preparing this dish!
