Mix the cream with the milk, the sugar and the cardamom pods. Bring this to a simmer.
Meanwhile soak the gelatine in cold water. Also mix the egg yolk with the corn starch. Insure the corn starch is completely dissolved.
Once the milk mixture is simmering while stirring add it to the yolks. Pour it back into the pan and while stirring heat it up till it has thickened.
Now turn off the heat and dissolve the gelatine. Mix it well and then pass it through a fine sieve. Tap the sieve or press the crème through with a ladle.
Then add the white chocolate and blend it till smooth. Once smooth pour it into a piping bottle and fill your desired mold.
Let it set in your fridge for 30 minutes before freezing them till solid.
Then gently remove them from the mold and serve them defrosted.
