Cardamom Creme Legere Vol Au Vents
Ingredients:
Cardamom crème legere:
2 cups milk
½ cup sugar
1 tsp Supreme Green Cardamom
⅓ cup milk
¼ cup custard powder
2 18 pack vol au vents- baked per packet instructions
300 ml double cream
½ cup caster sugar
Sliced strawberries
Raspberries
Blueberries
Sliced grapes
Icing sugar
 
Method:
Make the creme legere: in a bowl mix together ⅓ cup milk and custard powder until smooth. Heat a saucepan over medium heat. Add milk, sugar and green cardamom powder and whisk well to dissolve the sugar. Heat the milk until it begins to simmer and bubbles appear around the edge of the saucepan. While whisking slowly pour in the milk and custard powder mixture. Continue to whisk until the custard thickens. Pass the mixture through a fine-mesh sieve set over a medium-sized bowl. This will remove any lumps. Place cling film directly onto the surface to prevent a skin from forming. Refrigerate until cooled.
Add double cream and caster sugar into a bowl and whip the cream until firm peaks form. Add the whipped double cream to the chilled custard and whisk until well combined. Pour the crème legere into a piping bag and refrigerate until needed.
Fill the vol au vents- Push the middle of the vol au vents down. Pipe the chilled cardamom crème legere into the baked vol au vents. Top with fruit and dust with icing sugar. Serve immediately or chilled.
