375ml cream
375ml milk
1/2 c castor sugar
2 1/2 tsp gelatine powder
1 1/2 tbs instant coffee powder
4 cardamon pods crushed
Place the cream and milk in a saucepan with the coffee powder and cardamon pods and bring slowly to the boil.
Remove the cardamon pods and seeds by draining it through a sieve, return to the heat and add the sugar stirring untill the sugar dissolves.
Place 2 tbs of boiling water in a small heatproof bowl sprinkle the gelatine over it. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture. Pour the mixture into serving dishes and place in fridge to set for four hours. serve with coffee beans.
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