CARDAMOM MILK SORBET WITH GRILLED PEACHES AND CARDAMOM & HONEY SYRUP

Cardamom Milk Sorbet 

• 20gm Cardamom pods
• 350ml milk
• 200gm liquid glucose
• 290 ml water
• 1 gold strength gelatine leaf
• 110ml condensed milk

Method

1. Place pan on heat and let heat up before adding cardamom pods. Place your milk into a large handled pot. Cook pods on dry pan until they begin to change colour (about 2 minutes) and put into cold milk to cool down.
2. Place glucose and and water into milk pot and stir in mixture before putting onto heat and bringing to a big simmer. Let mixture sit so it can steep for 20 minutes.
3. Place gelatine leaf in bowl of cold water to soften.
4. Put milk mixture back onto heat and bring to a high simmer before pouring through sieve into bowl. Keep steeped cardamom pods to the side for syrup.
5. Whisk in squeezed gelatine leaf and condensed milk until all is incorporated and place to the side to cool before placing into ice cream maker to churn as per manufacturers instructions.

• Steeped 20gm Cardamom pods
• 50gm honey
• 50gm sugar
• 200 ml water

Method

1. Place all ingredients into pot and bring to a high simmer and place to the side to steep for 30 minutes.
2. After 30 minutes pour into bowl to sieve out pods and place back into pot and reduce by half. You want this syrup to be quite loose so it sits at the bottom of the dish and collects all the melted creaminess of the milk sorbet.

• 2 peaches (cut into sixths)
• 50gm sugar

Method

1. Place non flesh sides into sugar to coat and the cook on medium heat to caramelise the peaches on both sides.
2. Remove from heat when both sides reach a deep caramelisation. Should only take around 30 seconds on each side.