Yogurt and cardamom cream with rhubarb and strawberry compote

Method

1. For the sugar syrup: Put the sugar and water into a heavy-based pan and stir over a low heat until the sugar is dissolved. Increase the heat and bring to the boil. Boil for 2 minutes, then allow it to cool. Store in the fridge until needed.

2. For the rhubarb and strawberry compote: remove and discard the leaves from the rhubarb and cut the stalks into 2.5cm pieces.

3. Put 450ml of the cold sugar syrup into a stainless steel saucepan, add the rhubarb, cover, bring to the boil and simmer for just 1 minute (no longer or it will dissolve into a mush). Turn off the heat and leave the rhubarb in the covered saucepan until just cold.

4. Hull the strawberries, slice lengthways and add to the cool rhubarb compote. Chill in the fridge for a couple of hours if possible.

5. For the yogurt and cardamom cream: remove the seeds from the cardamom pods and crush them in a pestle and mortar. You will need about ¼ teaspoon ground cardamom.

6. Put the milk, sugar and cream into a stainless steel saucepan with the ground cardamom. Stir over a low heat until the sugar has dissolved and the mixture is warm to the touch. Remove from the heat and leave to infuse while you dissolve the gelatine.

7. Put 3 tablespoons of cold water into a small bowl, sprinkle the gelatine over the water and allow to ‘sponge’ for a few minutes.

8. Put the bowl into a saucepan of simmering water until the gelatine has melted and is completely clear.

9. Add a little of the cardamom-infused milk mixture to the gelatine, stir well and then mix this solution back into the rest of the milk.

10. Whisk the yogurt lightly until smooth and creamy, then stir into the cardamom mixture.

11. Pour into a wide serving dish or a lightly oiled ring mould or individual bowls or glasses and allow to set for several hours, preferably overnight.

12. To serve, spoon the chilled rhubarb and strawberry compote over the yogurt and cardamom cream and decorate with mint sprigs.