Cardamom-scented chocolate phirni with strawberries

Ingredients

• 60 g (⅓ cup) rice flour
• 500 ml (2 cups) milk
• 125 ml (½ cup) thickened cream
• 75 g (⅓ cup) caster sugar
• 8 cardamom pods, seeds removed and finely ground
• 80 g white chocolate, chopped
• 4 large strawberries, chopped

Ganache 

• 60 ml (¼ cup) thickened cream
• 100 g milk chocolate, chopped
• 1 tbsp olive oil

Drink match 2010 Castle Rock Estate Muscat.

Instructions

1. To make ganache, bring cream to the boil in a saucepan. Remove from heat and add milk chocolate and oil. Cover and set aside for 5 minutes. Stir mixture until chocolate is melted, then spoon into 8 shot glasses.
2. Meanwhile, place flour and 250 ml (1 cup) milk in a bowl and stir to combine. Place remaining 250 ml (1 cup) milk, cream and sugar in a saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to the boil, gradually whisk in flour mixture and cook for 4 minutes or until liquid thickens. Remove from heat and stir in ground cardamom and white chocolate until chocolate is melted. Immediately spoon mixture over ganache in glasses and top with strawberries. Serve warm or cold.

Photography by Rob Frith.

As seen in Feast magazine, December 2011, Issue 4.