A very light dessert, perfect to end a rich meal.
|Cardamom poached plum jelly|
8 cardamom pods, crushed
half still water, half fizzy water
gelatine leaves/ powder
Over a medium heat, dissolve sugar in water until you get a syrup.
Add the cardamom and plums to the liquid, turn to a low heat, and leave covered for 20 minutes.
Strain the plums and cardamom (keep the liquid for the jelly), and immediately put the plums into a bowl of iced water for 5 minutes.
Pat the plums dry and dice into thumb-sizes pieces.
Soak the gelatine in cold water, then add to the hot syrup, whisking, to make sure all the gelatine is dissolved.
Put the plums into the jelly mould(s) and cover with the jelly mixture. Leave in the fridge to set.
Serve with a quinelle of orange blossom cream, or chantilly.
You can peel the plums, but I find the skin adds texture.