Whipped cardamom ganache

2 leaves or 3,3 grams	gelatin
380 grams	cream
6	cardamom pods
130 grams	white chocolate
100 grams	mascarpone

Start by soaking the gelatin in cold water. Then mix the cream with the cardamom pods and cover the pan with a lid. Bring this to a simmer on a medium heat. Once it’s simmering turn off the heat and let it infuse for at least 1 hour. Meanwhile mix the white chocolate with the mascarpone. Then bring the cream to a simmer once more. Now turn off the heat, remove the lid and dissolve the gelatin. Mix it well. After that pour the hot cream through a fine sieve into the jar and blend it till smooth. This takes 1 to 2 minutes. Now while covered let it set in your fridge for at least 8 hours. I always leave it overnight. After that transfer the ganache into a stand mixer bowl and beat it till medium stiff peaks start to form. This takes around 2 to 3 minutes. Don’t over whisk it otherwise the ganache will split. Then transfer it into a piping bag fitted with a flat nozzle and keep it in your fridge for later.

Recipe use in caramel & mango millefeuille