Heat up a small saucepan and starting toasting the cardamom. This is going to take 2 to 3 minutes and you want it to smell lovely aromatic and toasted.
Once that’s the case turn the heat off and add the cream. Then cover it with a lid and let it marinade for at least 1 hour.
After that start heating the sugar on a medium high heat. Stir it as little as possible till it’s a beautiful golden caramel.
When you’re happy with the color while stirring add the cream. While adding the cream pass it through a sieve to remove the cardamom.
After adding the cream directly add the butter, the flaky salt and the glucose syrup. Then heat it up till the temperature is 112 °C. Stir it every now and then to prevent it from burning.
Once the caramel has reached the desired temperature pour it into a bowl and add the white chocolate. Blend it till smooth. Be sure to keep the blender at the bottom of the bowl to prevent any air from mixing with the caramel.
Then cover it and let it cool down out of the fridge. I always leave it overnight.
Now transfer it into a piping bag that’s fitted with a round nozzle and keep it out of the fridge for later.
