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  6. Cardamom and Rosewater Cream Pie with Pomegranate

Cardamom and Rosewater Cream Pie with Pomegranate

ingredients

Serves: 6-8

Prep time: 40 minutes (plus chill time)

Cooking time: 15 minutes

Biscuit Base
  • 100g Arnott’s Sponge Fingers
  • 60g unsalted butter, melted and slightly cooled
Cardamom Custard Filling
  • 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
Rose Cream Topping
  • 200ml whipping cream
  • 1-2 tsp rose water
  • Pomegranate, seeded
  • Edible rose petals (optional)
method
  1. 1Start 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. 2Blitz 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. 3Place the biscuits mixture in the base of a 20cm round pie dish and press it down to distribute and smoothen the mixture.
  4. 4Place it in the fridge to chill.
  5. 5For 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.
  6. 6Meanwhile, whisk the egg yolks, sugar, corn flour and vanilla extract in a bowl. Pre-heat the milk mixture until it’s lukewarm. Remove the cardamom pods and pour ¼ of the mixture on the egg yolk mixture while whisking continuously. Then slowly add the remaining milk, still whisking to avoid lumps.
  7. 7Return the mixture into the saucepan and to low heat and continue whisking till the custard mixture thickens.
  8. 8When 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.
  9. 9While the custard cools, whip the cream to stiff peaks. Add the cream to the cooled custard mixture and gently fold it in. Pour the custard mixture over the biscuit base and refrigerate for about 30 minutes.
  10. 10While 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. 11Spread 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.