Wondering what to do with your leftover Orasella syrup? Make this three-ingredient recipe that’s sure to impress with minimal effort. The cardamom and white chocolate pair perfectly with our cherry flavored syrup.
1 1/4c heavy cream
10 cardamom pods, crushed
7 ounces white chocolate broken into chunks
Orasella syrup to top
Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 minutes. Melt white chocolate gently in a double boiler over barely simmering water.
Place melted chocolate into an electric mixer fitted with the whisk attachment. Strain in the cream into the bowl of the electric mixer with the melted chocolate. Beat until the consistency of whipped cream. Spoon into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Top with reserved Orasella syrup.