First make the vanilla salt. Split 1 vanilla pod and scrape out the seeds, then mix with 225g (7½oz) sea salt. Store in an airtight jar, along with the pod for extra flavour.
Gently squash open the cardamom pods with a rolling pin or in a pestle and mortar. Put the pods and the cream in a saucepan, bring to a simmer, then continue to simmer over a low heat for 5 minutes.
Put the chocolate, cardamom cream and a pinch of vanilla salt in a heatproof bowl over a saucepan containing a few centimetres of simmering water, and stir until the white chocolate has melted.
Divide the frozen berries into 6 bowls, pour the hot sauce over and serve immediately.
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As seen in Real Food magazine