What’s your idea of a perfect holiday? Mine? My bottom perfectly poised on a sandy beach, chilled music in the background, a good self-help book (because everyone needs help), a few tropical cocktails to set things in motion, and of course a good-looking charmer sweet-talking me all the way. Luckily, I’m married to one so that’s already a given!
And, where will my bottom be settling in the next 10 days, you ask? Ah, it will be on one of the sunny isles of the Caribbean, man! Antigua here we come baby! Yup, we’re gonna get wet!
Thankfully, it won’t be much of a come down on my return with all the FBC happenings! I am so excited to meet all the new faces this year and rekindle old friendships. If you’ve not booked your ticket yet there are still a few more tickets left. Only a couple of full week-end tickets and about 10 Saturday-only tickets left. So, if you’re a seasoned, virgin, or wannabe food blogger and you’re based in the U.K or Europe or even further out, then this is the perfect opportunity to meet like-minded foodie folks from across the industry.
In the mean time, I hope you enjoy this refreshing and light dessert. Tangerine season is on its way out so it’s perfect timing to preserve these orange beauties. Double or triple the compote recipe and store in sterilized jars and then you can enjoy them in this dessert or any other way you like throughout the year.
- 400ml or about 2 cups Greek style yoghurt
- 300ml double cream or 1 cup and a third(ish)
- 32g of sugar or ¼ cup
- 5 cardamom pods, smashed
- 8 tangerines
- 120g sugar or 1 cup
- pinch nutmeg
- 1 tablespoon orange blossom water
- ) Infuse the double cream with the cardamom pods, for 1-2 hours or overnight.
- ) Strain the double cream, add the sugar and then using a mixer, whip the double cream until it turns into whipped cream consistency. It should be thick, in essence.
- ) In the mean time, make the tangerine compote. Peel the tangerines, tear into pieces, and then add sugar, pinch of nutmeg and orange blossom water, before bringing to a boil. Reduce to a hot simmer. Bingo.
- ) Now, fold the whipped cream into the yogurt, using a metal spoon and give the spoon a little lick.
- ) Finally, smash up loads of pistachios like you REALLY mean it. Then, put it all together any which way you like it. A happy finish.