Trinity College Vanilla Cream

With Pistachio, Toasted Almond & Green Cardamom Sugar Biscuit...Let your imagination run riot - you might like to incorporate different spices, add summer fruits to the bottom of the dish or even chocolate.


  • 730 ml double cream
  • 80 ml milk (semi-skimmed)
  • 8 egg yolks
  • 80 g caster sugar
  • 2 vanilla pods (split and beans scraped out)
  • 3 g black pepper (freshly ground)
  • unrefined sugar as required


  1. In a thick bottomed pan, infuse the vanilla pods in the cream by bringing to boil, turning off the heat and leaving it where it is, to rest (and infuse!).
  2. In a separate bowl, beat together the yolks and sugar then stir them into the milk. Pour a small quantity of hot cream onto the yolk mixture, whisk then add this mix to your pan.
  3. Cook until mixture thickens at very low heat, stirring almost constantly. When the mixture is thick and coats the back of a wooden spoon well, remove vanilla pod and pour the mixture into food blender.
  4. Blitz so that it’s smooth, then add 3g of cracked black pepper and pour into ramekins.
  5. Allow to cool, then cover with cling film and chill in fridge leave for a minimum of 24 hours.
  6. Sugar Biscuit:
  7. Dry roast 50-100g shelled, split whole almonds in a pan so just golden brown (Marcona almonds are a wonderful milky almond from Spain). Crack and roughly chop 50-100g skinned, raw pistachios
  8. Now to make a make a sugar caramel. Place 250g of caster sugar into a thick bottomed saucepan and gently heat until it browns to a golden, dark caramel. Next, add the ground cardamom seeds of 5 pods to the ‘melted’ sugar.
  9. Then, being extremely careful, quickly pour the molten sugar onto a very lightly oiled marble slab or work surface.
  10. Pour or drizzle the sugar with a spoon so you achieve at least 6 maybe 12 thin sugar biscuits 40mm x 150-200mm long x 2-3mm thick.
  11. Immediately, scatter-as- you-go, the nuts, dried raspberry, cocoa nibs (if using) and a little more grated green cardamom.
  12. Leave to cool. Set aside the remaining other nuts for garnishing.


WARNING: Please remember sugar is very hot! So never touch it until it’s cold. And a little tip, to clean pans and spoons; pour cold water into the pan to cover. And for sugary spills; pop the ‘caked’ spoons into the pan, bring to gentle boil and the sugar will disappear, no scrubbing required!


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