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Cardamom Chocolate Cream topped with Blueberries and Meringue
An ode to cardamom.

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Cardamom Chocolate Cream topped with Blueberries and Meringue

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Ingredients

Adjust Servings:
200 g Blueberries
White wine vinegar
2 Large eggs at room temperature
Salt
115 g Caster sugar
2 tbsp Lingonberry jam
100 ml Double cream at room temperature
100 ml Milk
2 tbsp Cane sugar
1/2 tsp Cardamom remove the seeds from the pods
190 g Dark chocolate cut in pieces
Cuisine:

Ingredients

Directions

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The Scandinavian affinity with cardamom is well known. This spice matches perfectly with sweet dishes, especially with chocolate and dairy. In this recipe, the meringue produces a crisp contrast with the chocolate ganache.

Start with the meringue: preheat the oven at 100°C. Drop some vinegar on kitchen paper and wipe the inside of a large mixing bowl and the beaters of an electric mixer. Cover two baking sheets with baking paper.

Beat the egg whites in the bowl until it starts to stiffen. The foam will still hold its shape, but will not stand in upright points. It is important that the egg whites are not overly stiff at this stage. Add the salt and the sugar. Keep beating until everything is dissolved. The egg whites will be quite firm now and will have solid points on it. Gently fold through the jam.

Spread the mixture as thinly as possible on the baking sheet. You will have more than enough, but the leftovers are delicious as little sweet snacks. Bake the meringue for 30 minutes, turn the oven off, open the oven door a little and let the meringue cool in the oven until the center is completely dry and crispy. Depending on the humidity in the kitchen, it may take 1-3 hours.

In the meanwhile, make the cardamom chocolate cream. Stir the cream, milk, sugar and cardamom for 5-10 minutes on low heat to allow the cardamom to infuse the cream. Do not let the mixture simmer. Take the pan of the fire and allow to cool completely.

Pour the cooled mixture through a sieve into a clean, heat-resistant bowl and put it over a pan of gently boiling water. Heat the mixture while stirring, add the chocolate and stir until it has melted and forms a smooth cream. Place the bowl in the refrigerator for 30-60 minutes until the mixture is completely cooled and stiff.

Divide the chocolate cream into bowls, sprinkle the fresh berries on top and finish it off with a few pieces of meringue.

 

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