Method:

Soften gelatain in cold water. Combine cream, milk and 1 tbsp honey in a sauce pan. Crush cardamon and add to sauce pan.Bring to a boil, watching carefully and stirring, and gently boil for just under a minute. Remove from heat and wisk in the remaining honey and the gelatin until it is dissolved. Strain mixture through a fine mesh strainer to remove the cardamon pods. Chill over ice until cool to the touch but not set up. Pour into 6 1/3 cup tart tins. Refrigerate for 45 minutes.

To serve:
Dip each tart tin into warm water and turn out onto a plate. Garnish with fresh berries and whipped cream. ENJOY!