Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Bring the cream and cardamom to a very gentle simmer for 5 minutes but make sure it doesn’t boil. Remove from the heat and allow to cool.
Pass through a fine sieve and chill in the fridge overnight (it must be very chilled to whip).
Once cold, whip to soft peaks.
In a separate bowl, combine the condensed milk, sea salt, sesame seeds and black pepper.
Fold the condensed milk mixture into the cream. Combine until well mixed but fold gently so as not to knock any air out.
Prepare a tin or tray (a 2lb loaf tin is ideal) by brushing it very lightly with oil and lining with baking paper. Pour the mixture into the tray and freeze for 4-6 hours, until frozen.
Once frozen, tip out and cut into rectangles approximately 10cm x 4cm. Using squares of baking paper, wrap each portion so it’s airtight and put them into a container and refreeze until ready to serve.