Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.
Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.
Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.
Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin.
Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.
Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Claudia Fleming