- 400g of mascarpone
- 2 tablespoons of eucalyptus honey
- 8/10 cardamom pods
- 200ml of fresh whipping cream
Pour the mascarpone and honey into a large bowl and whisk together quickly. Open the cardamom pods, carefully remove all the seeds and blitz them in a small blender. Pour the well-chilled whipping cream into a bowl, add a pinch of ground cardamom and whisk until you have a lovely Chantilly cream. Fold gently into the mascarpone. Spoon the fluffy mousse into 2 dessert goblets and serve properly chilled. Add a sprinkling of fresh or dried pollen to decorate and flavour the mousse.