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.
Recipe by Bethany Kehdy at