Serves 6<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 6 cardamom pods<\/p>\n 1 orange, juice and finely grated zest<\/p>\n 1 fl oz additional fresh orange juice<\/p>\n 7oz cranberries, fresh or frozen<\/p>\n 2oz superfine granulated sugar<\/p>\n 1 tbsp. cornflour, mixed to a smooth paste with 2 tbsp. water<\/p>\n 10 fl oz heavy cream<\/p>\n 2oz powdered sugar<\/p>\n 7oz Greek yogurt<\/p>\n 5oz flaked almonds<\/p>\n Optional: 2 tbsp. runny honey<\/p>\n <\/p>\n Preparation:<\/strong><\/p>\n 1. Crack the cardamom pods open with the flat side of a knife.<\/p>\n <\/p>\n 2. Add them to a pan with the orange juice and zest, and slowly bring to a simmer over a medium-low heat.<\/p>\n <\/p>\n 3. Remove from the heat and leave to infuse for 5 minutes.<\/p>\n <\/p>\n 4. Strain to remove the cardamom and zest, and then return it to the pan.<\/p>\n <\/p>\n 5. Add the cranberries and granulated sugar to the infused orange juice and bring to a simmer.<\/p>\n <\/p>\n 6. Simmer over a low heat for about 6-8 minutes, until the berries are soft.<\/p>\n <\/p>\n 7. Add the prepared cornflour and cook for a further 2 minutes.<\/p>\n <\/p>\n 8. Transfer to a bowl and chill in the fridge. Only do the next step once cooled.<\/p>\n <\/p>\n 9. Whip the cream with the powdered sugar until stiff peaks form.<\/p>\n <\/p>\n 10. Fold in the Greek yoghurt then pour in the berry mixture.<\/p>\n <\/p>\n 11. Fold in gently with a couple of stirs of the spoon, retaining the marbled effect.<\/p>\n <\/p>\n 12. Spoon the mixture into glasses and chill until ready to serve.<\/p>\n <\/p>\n 13. Top with the flaked almonds and a drizzle of honey (if desired) then serve.<\/p>\n <\/p>\n <\/p>\n This recipe was specially created by Chef Alex Taylor.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 6 Ingredients: 6 cardamom pods 1 orange, juice and finely grated zest 1 fl oz additional fresh orange juice 7oz cranberries, fresh or frozen 2oz superfine granulated sugar 1 tbsp. cornflour, mixed to a smooth paste with 2 tbsp. water 10 fl oz heavy cream 2oz powdered sugar 7oz Greek yogurt 5oz flaked […]<\/p>\n","protected":false},"author":3,"featured_media":2516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,16],"tags":[],"class_list":["post-3871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_dessert_uk","category-cat_recipes"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/comments?post=3871"}],"version-history":[{"count":1,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3871\/revisions"}],"predecessor-version":[{"id":3878,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/posts\/3871\/revisions\/3878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media\/2516"}],"wp:attachment":[{"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/media?parent=3871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/categories?post=3871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chateaucoutet.com\/en\/wp-json\/wp\/v2\/tags?post=3871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}