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Fish and Seafood
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Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Barbecue
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  • Fish and seafood
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Chocolate and cardamom ganache

by
Agnar Sverrisson
Chocolate and cardamom ganache

PT30M

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Ingredients

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Method

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1
Bring the cardamom, trimoline and whipping cream to the boil. Take off the heat and infuse for 15 minutes. Pass through a fine sieve
2
Melt the chocolate and gradually emulsify it into the butter in 3 stages
3
Mix in the cardamom infusion. Spread out the ganache mixture on a tray and leave to set overnight
4
Shape the ganache into rough balls by hand. Once made, coat in cocoa powder and store in the fridge for 2 hours to set
5
Place the ganache balls in a small bowl and serve
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Agnar Sverrisson
Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

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