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Cardamom, is often used in savoury dishes (rice with cardamom, chicken or lamb curry) but it is also delicious in desserts. Discover these original recipes invented by Loïc Krimm, chef at  La Belle Assiette restaurant.

White chocolate mousse with poppy seeds and cardamom

Ingredients (for 4) For the ganache
  • 200g full fat fresh cream
  • 200g white chocolate chips
  • 10g poppy seeds
  • 4 cardamom pods
For the whipped cream
  • 400g full fat fresh cream
  • In a bowl, mix the white chocolate chips and the poppy seeds
  • Put the cardamom pods in a pan with 200g of cream and bring to the boil infusing the cardamom
  • Strain the hot cream and pour onto the chocolate and poppy seed mix
  • Mix thoroughly and leave to cool
  • Whip the cream with a mixer
  • Add the whipped cream to the chocolate ganache
  • Leave to chill in the fridge for at least 2 hours, either in bowls or a piping bag depending on what you wish to use the mousse for

Cardamom creme brûlée

Ingredients (for 4)
  • 5 cl milk
  • 5 cl cream 35% fat
  • 4 cardamom pods
  • 2 egg yolks
  • 10g brown sugar
  • Preheat the oven to 120°C
  • Put the cardamom pods in a pan with the milk and cream and bring to the boil infusing the cardamom
  • In a bowl, beat together the egg yolks and the sugar
  • Strain the cream and pour onto the egg and sugar mixture
  • Mix then pour into individual ramekins
  • Place the ramekins in a bain-marie and cook in the oven at 120°C for 40 minutes
  • Chill
  • Sprinkle with brown sugar
  • Caramelize the surface with a kitchen blowtorch

Poached pears with cardamom and wine

Ingredients (for 4)
  • 75 cl red wine
  • 2 cinnamon sticks
  • 3 Terre Exotique star anise
  • 100g sugar
  • Zest of one orange
  • 7 cardamom pods
  • 4 Conference pears
For the salted butter caramel
  • 100g sugar
  • 25g salted butter
  • 10 cl cream
  • Boil together the wine, sugar, spices and orange zest
  • Peel the pears and put them in the wine and sugar mix
  • Poach the pears for 40 minutes over a low heat
  • To make the caramel: put the sugar in a saucepan and place over a high heat. Do not add water
  • Once caramelized add 25g salted butter
  • Once the butter has melted, add 10cl of cream and mix
  • Leave the caramel to cool
  • Remove the pears from the liquid, cut off the bottom of the pear so that it will stand up
  • Core the pear
  • Cut off the top of the pear (about 5 cm)
  • Fill with caramel

Terre Exotique tuiles biscuits with cocoa nibs

Ingredients (for 4)
  • 80 g icing sugar
  • 60g cocoa nibs
  • 30g flour
  • 20g butter
  • 20cl water
  • In a bowl, mix the icing sugar, cocoa nibs and flour
  • Melt the butter with the water in a saucepan
  • Add the melted butter to the dry ingredients
  • Place small lumps of the mix on a baking tray covered with baking parchment
  • Bake at 200°C for around 7 minutes
  • Cut into disks about 4cm in diameter using a cookie cutter
  Enjoy !
Crédits photos : Duc Ta

You can find the Terre Exotique products used for these recipes in our online store:
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