Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.
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.
Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Claudia Fleming
Recipe courtesy of Emeril Lagasse