White choc & cardamom mousses

• double cream↗300ml ml
• cardamom pods↗10 pieces

  bashed

• white chocolate bar↗200g g

  broken into chunks

Step-by-step instructions

1. 1

   Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 mins.

2. 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.