Faroe Island Coffee With Cardamom Cream Food

CARDAMOM CREAM

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

FAROE ISLAND - COFFEE WITH CARDAMOM CREAM

Steps:

• Brew coffee according to brewing preference.
• Combine remaining ingredients in a chilled mixing bowl.
• Using chilled beaters, beat with electric mixer to soft peaks. Serve whipped cream over coffee.

FLOATING ISLANDS IN CARDAMOM CREAM

Steps:

• Preheat oven to 160 degrees Celsius Grease 4 (1 cup capacity) pudding basins or ovenproof cups.
• Place egg whites in a small bowl and beat to soft peaks with an electric mixer. Gradually add sugar 1 Tbsp at a time, beating well after each one until sugar has dissolved.
• Divide egg white mixture between prepared dishes. Using a spatula, smooth tops over. Place dished in a roasting tin and pour enough boiling water into the pan to reach halfway up sides of dishes.
• Bake, uncovered, in oven 12 minutes until floating islands have risen by 1/3. Remove from oven and stand in pan 2 minutes.
• As that's happening, place cream, honey and cardamom in a small jug and mix well to combine. Divede cardamom cream among serving plates or flat-ish bowls. Carefully turn out floating islands onto cream. Sprinkle with pistachios to serve.

FAROE ISLAND - HAZELNUT OATCAKE

Steps:

• Preheat your oven to 350 degrees.
• While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
• Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• Finally, stir in the oats and the chopped hazelnuts.
• Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
• While the cake is baking, make the vanilla sauce.
• In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
• When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.