Recipe courtesy of Wolfgang Puck

Cardamom Cream

  • Yield: about 1/4 cup
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2 cups heavy cream

1 tablespoon black cardamom seeds


  1. In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.
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