Seagull Foods | Cardamom and Rosewater Cream Pie with Pomegranate

Name: Seagull Foods | Cardamom and Rosewater Cream Pie with Pomegranate
Ingredients: 100g Arnott’s Sponge Fingers; 60g unsalted butter, melted and slightly cooled; 250ml full cream milk; 8 pods cardamom; 4 egg yolks; 100g (1/2 cup) castor sugar; 1 tbsp corn flour; 1 tsp vanilla extract; 15g unsalted butter; 200ml whipping cream; 1-2 tsp rose water; Pomegranate, seeded; Edible rose petals (optional); 1 Start this recipe a day ahead so that it has plenty of time to set. It can be easily made the day before and chilled in the fridge.; 2 Blitz the biscuits in a food processor until it forms a fine crumb. Place it in a bowl and add the melted butter and mix it well.; 3 Place the biscuits mixture in the base of a 20cm round pie dish and press it down to distribute and smoothen the mixture.; 4 Place it in the fridge to chill.; 5 For the custard filling, Place the milk and cardamom pods in a saucepan and bring to simmer. Remove from heat and leave for about 20 minutes to infuse.; 7 Return the mixture into the saucepan and to low heat and continue whisking till the custard mixture thickens.; 8 When it thickens, remove from heat and add the butter and continue whisking till it melts. Transfer the custard to a bowl and let it cool.; 10 While the custard mixture is chilling, make the rose cream topping. Whip the cream into stiff peaks and add the rosewater, until the mixture is fragrant.; 11 Spread the rose cream topping over the cardamom custard and refrigerate for further 3-4 hours, or overnight. Top with pomegranate seeds and rose petals when ready to serve.

www.seagullmaldives.com

Chill a day ahead for the perfect no-bake biscuit crust, then top with fragrant rose cream. A sophisticated dessert that’s easy to prepare in advance.

View Original

Share this recipe:

Ingredients

100g Arnott’s Sponge Fingers
60g unsalted butter, melted and slightly cooled
250ml full cream milk
8 pods cardamom
4 egg yolks
100g (1/2 cup) castor sugar
1 tbsp corn flour
1 tsp vanilla extract
15g unsalted butter
200ml whipping cream
1-2 tsp rose water
Pomegranate, seeded
Edible rose petals (optional)
1 Start this recipe a day ahead so that it has plenty of time to set. It can be easily made the day before and chilled in the fridge.
2 Blitz the biscuits in a food processor until it forms a fine crumb. Place it in a bowl and add the melted butter and mix it well.
3 Place the biscuits mixture in the base of a 20cm round pie dish and press it down to distribute and smoothen the mixture.
4 Place it in the fridge to chill.
5 For the custard filling, Place the milk and cardamom pods in a saucepan and bring to simmer. Remove from heat and leave for about 20 minutes to infuse.
7 Return the mixture into the saucepan and to low heat and continue whisking till the custard mixture thickens.
8 When it thickens, remove from heat and add the butter and continue whisking till it melts. Transfer the custard to a bowl and let it cool.
10 While the custard mixture is chilling, make the rose cream topping. Whip the cream into stiff peaks and add the rosewater, until the mixture is fragrant.
11 Spread the rose cream topping over the cardamom custard and refrigerate for further 3-4 hours, or overnight. Top with pomegranate seeds and rose petals when ready to serve.