A nice sauce that's not too sweet. Goes well with citrus desserts. I like to use it with my kumquat cake. Has a nice taste of autumn.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
169 Calories
Recipe Instructions
Step 1
Pour heavy whipping cream into a saucepan and bring to a low simmer over low heat; add cardamom, vanilla bean seeds, and the vanilla bean pod to the simmering cream.n
Step 2
Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.n
Step 3
Return saucepan to low heat. Cook the sauce, stirring frequently, until thick, 10 to 20 minutes. Strain through a very fine mesh strainer into a bowl.n
Step 4
Let sauce cool for at least 10 minutes before serving.n
Ingredients
¼ teaspoon ground cardamom
9 fluid ounces heavy whipping cream
1 vanilla bean, halved lengthwise with seeds scraped free from pod
