Yoghurt and Cardamom Cream Print

Yoghurt and Cardamom Cream


10-15 cardamom pods, seeds removed and ground
230ml milk
100g caster sugar
200ml cream
1 sachet gelatine powder (11g)
1 large tub natural yoghurt (450ml)
ripe mango, to serve (or tinned mango)
mint, to garnish

Equipment: Spice Grinder.  Dariole moulds, ramekins, or espresso cups to serve.


  1. Grind the cardamom seeds in spice grinder or crush in a pestle and mortar. 
  2. Put the milk, sugar, cream and cardamom into a saucepan.  Heat gently until the sugar dissolves.  Remove from the heat and allow to infuse.
  3. Put 3 tbsp of cold water into a pyrex bowl.  Sprinkle the gelatine over the water and allow to dissolve slightly for a few minutes.  Put the bowl over a pan of simmering water until the gelatine has melted and is completely clear.  
  4. Add a little of the cardamom infused milk to the gelatine mixture, stir well and then mix in to the rest of the cardamom infused milk.  Whisk in the yoghurt.
  5. Pour into individual dariole moulds or ramekins and leave to set for a few hours or overnight.  The set dessert should be firm but with movement. Serve with a fruit salad.

Cooks Note: Gelatine is the soluble protein obtained by boiling bones and connective tissues in water and later purifying.

Cooks Note:  It is useful to remember 3-4 sheets gelatine = 1 tbsp powdered gelatine = 600ml liquid.


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