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White Chocolate-Cardamom Sauce

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"A nice sauce that's not too sweet. Goes well with citrus desserts. I like to use it with my kumquat cake. Has a nice taste of autumn."
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30 m servings 169 cals
Original recipe yields 10 servings


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  1. Pour heavy whipping cream into a saucepan and bring to a low simmer over low heat; add cardamom, vanilla bean seeds, and the vanilla bean pod to the simmering cream.
  2. Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.
  3. Return saucepan to low heat. Cook the sauce, stirring frequently, until thick, 10 to 20 minutes. Strain through a very fine mesh strainer into a bowl.
  4. Let sauce cool for at least 10 minutes before serving.

Nutrition Facts

Per Serving: 169 calories; 14.4 g fat; 9.3 g carbohydrates; 1.4 g protein; 39 mg cholesterol; 24 mg sodium. Full nutrition

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