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Cardamom gives this white-chocolate mousse its central aroma. Coconut milk carries the spice into a chilled mixture set with gelatin and lightened with beaten egg whites.

The cardamom is boiled briefly with the coconut milk and removed before the gelatin and chocolate are incorporated. Melting the chocolate separately helps keep the mixture smooth.

The mousse chills in two stages: 30 minutes before the egg whites are folded in, then another 90 minutes so the finished mousse can set.

Ingredients

• 6 cardamom pods, crushed
• 1 3/4 cups coconut milk
• 7 oz (200 g) white chocolate, at room temperature and chopped
• 1 package gelatin, sized for 4 servings
• 1 tablespoon confectioner’s sugar, optional
• 2 teaspoons vanilla extract
• 2 egg whites

Method

Infuse the coconut milk by boiling it briefly with the crushed cardamom, then take out the pods. Melt the chopped chocolate gently in a separate pan or double boiler, stirring throughout. Heat the infused milk again and stir in the gelatin until dissolved, followed by the optional sugar. Off the heat, whisk in the vanilla and melted chocolate. Cover and chill for 30 minutes. Beat the egg whites to stiff peaks and fold them into the mixture without beating out the air. Chill for a further 90 minutes to set. Serves 4.