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My review
White Chocolate-Cardamom Sauce
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pastryram91
"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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Ingredients
30 m servings 169Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.
- 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.
- Let sauce cool for at least 10 minutes before serving.