Cardamom nougat cream with grapefruit

Melt the nougat and chocolate over a water bath, stir in the sweet soy sauce and fold in the whipped cream. Fill four glasses up to the half-way mark with the nougat cream. Whip the egg white and sugar until stiff, then stir in the yoghurt, whipped cream and cardamom and pour the mixture on top of the nougat cream. Refrigerate for around 1 hour. In the meantime, melt the sugar in a pan, add the orange juice and Sweet Soy Sauce, reduce by half and chill.

Peel and fillet the grapefruits. Marinate the grapefruit fillets in the reduced juice, put them into four glasses and garnish with mint. Serve with the cardamom nougat cream.

An incredibly fruity-sweet taste! Use the cardamom fresh out of the pods and crush them with a mortar and pestle to get the best possible flavour.