Yesterday was the first day of spring. The sun was shining the whole day and behind glass it really felt like spring has begun. And there’s another reason why I can’t wait untill spring.. It’s also the season where I’m going on a big adventures; I’m going to Norway, all by myself!
In june, there is a workshop given by the super talented girls; Linda Lomelino, Krissy O’shea and Olivia Rubie. I adore their photos and creations! I’m so thrilled that I almost can’t wait untill it’s june. (I even have a countdown, but don’t tell anyone, I’m a bit ashamed of it!). It’s amazing to join them and I’m curious to the others who will join us. One thing is for sure, everyone there loves food and photography as much as I do. It will be amazing to go on such adventure with people who have the same passion. I think I will learn very much!
The workshop is deep in the heart of Norway, in a beautiful 17th century house in Melgården. I can’t describe how special it’s going to be, and I’m not even there yet! I don’t think I ever want to go back home. It’s a bit scary to go on such a trip by myself, but if look at the photos that the girls made this winter when they were there, I’m not scared anymore.
I can’t wait to share my experience with you. And I can’t wait to meet those lovely people who will be there.
This recipe tastes a little bit like spring. The sweet honey and cardamom custard goes so well by the red fruits. An easy, but really special dessert!
“Now and then in life, love catches you unawares, illuminating the dark corners of your mind, and filling them with radiance. Once in a while you are faced with a beauty and a joy that takes”
― Jennifer Worth
Cardamom honey custard with red fruits and pecan caramel
- 100 g granulated sugar
- juice of 1/2 lime
- 1 tsp water
- 1 cup finely chopped pecans
- 250 g red fruits (you can also use frozen)
- 2 tablespoons granulated sugar
- 250 ml double cream
- 6 cardamom pods
- 4 eggs
- 40 g granulated sugar
- 1 tbsp honey
- Put a sheet of baking parchment on a heatproof board. Place sugar, water and lime juice in a small saucepan on low heat. Leave without stirring until sugar has melted. Raise the heat and cook until the sugar has a golden caramel colour. Stir in the pacans and pour the mixture onto the baking parchment in a thin layer. Set aside until needed.
- Put fruit and sugar in a small saucepan on medium heat. Heat for five minutes or until mixture begins to thicken. Divide over the glasses and set aside.
- Pour cream into a saucepan and add cardamom pods to the cream. Heat until the cream begins to simmer, turn off the heat and leave ,with the lid on, infuse for half an hour.
- Stir the egg yolks, honey and sugar together. Sieve the cream to remove the cardamom pods. Heat cream again. When it’s warm, add the egg mixture and stir continuously until the mixture thickens. Carefully pour a good layer over the red fruit. Put in fridge to cool.
To serve, break the caramel intoshards. Put in custard and serve immediately.