Curry and popadams for dessert, as Mr
REMOVE the cardamom seeds from their shells. Put them in a pan with the cream and milk, warm it gently, though not to boiling point. Take the pan from the heat and leave it for 15 minutes, then pass it through a fine sieve to remove all but the finest cardamom powder.
Whisk the egg yolks and sugar until thick and creamy. At the same time, reheat the infused milk and cream. With the whisk now on low speed, slowly pour in the liquid, then return this custard to the pan and, over a low heat, stir until it has thickened enough to coat the back of a spoon.
Boil the orange juice and rind in a small pan to reduce the liquid by half - then add it to the custard. Leave it to cool completely before freezing it in an ice cream maker.
To make the sorbet, put the caster sugar, water and orange rind in a small pan, bring it to a boil and simmer for two minutes. Leave it to cool before stirring in the orange juice and egg white. Freeze the sorbet in an ice cream machine.
To finish the bombettes, fill six moulds of about 150mls each with some of the orange-cardamom ice cream, scooping out a hollow in the centre. Fill this hollow with some sorbet, leaving enough room for a covering layer of the ice cream. Put the bombettes in the freezer to firm up again. To remove the bombettes from their moulds, run each one under hot water for a few seconds, then turn the bombettes out on to plates. A gentle but firm tap will encourage any stubborn ones.
To make the pistachio wafers, first grind the pistachios as finely as possible, then pass the grounds through a fine sieve. Re-grind the nuts that didn’t pass through until all 50g has been successfully sieved. This may seem tedious but large pieces will destroy the texture of your wafers. Now combine the pistachio, flour and sugar and stir in first the egg white and then the butter.
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