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Cardamom Yoghurt Mousse w/ Tangerine Compote & Pistachios

15 May 2010

Cardamom Yoghurt Mousse w/ Tangerine Compote & Pistachios

Tangerine Mousse

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.

cardamom mousse

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.

Cardamom Yoghurt Mousse w/ Tangerine Compote & Pistachios
Prep time

Total time


Serves: Serves 6

For the mousse
  • 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
For the compote
  • 8 tangerines
  • 120g sugar or 1 cup
  • pinch nutmeg
  • 1 tablespoon orange blossom water

  1. ) Infuse the double cream with the cardamom pods, for 1-2 hours or overnight.
  2. ) 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.
  3. ) 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.
  4. ) Now, fold the whipped cream into the yogurt, using a metal spoon and give the spoon a little lick.
  5. ) 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.

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23 thoughts on “Cardamom Yoghurt Mousse w/ Tangerine Compote & Pistachios

  1. Hey honey B, have an awesome time in the sun and sea – very jealous. About to head off to the Common for a Mowielicious photoshoot. Loving the photos by the way!

  2. Enjoy your holiday! I can’t wait to hear all about it when you come back! And yes, in the meantime I’ll drool over your beautiful dessert.

    1. I just found your blog through My Baking Addiction and I am in love! What a great job you’ve done, I’m lvonig all the recipes and drooling at your pictures.

  3. Your food pictures should come with a warning to have a box of tissues nearby to wipe up any drool! Can’t wait to try my hand at this! Thanks for sharing 🙂

  4. First, have a wonderful, relaxing, sunny holiday, we’ll meet in London soon after your coming back, YAY!
    Second, I’ll follow all your directions to make this mousse, included the licking of the spoon, it seems necessary to the good result, isn’t it?!

  5. I’m SO happy you get to go on vacation!! YIPPEE!! I’m waiting anxiously for mine in the fall – heading to Australia for three weeks. 🙂 This is absolutely GORGEOUS. 🙂 I love how you incorporate such interesting spices to make “normal” dishes so heavenly. 🙂

  6. All this creaminess is my idea of a perfect ‘snack’. The tangerine will most certainly add a lovely touch. And i will be safe from eating loads of the fruitl. Whenever I buy tangerine I eat as if there is no tomorrow.

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