Start with the frozen yoghurt. Mix all the ingredients together, stir into a smooth batter and pour into a mould. Leave in the freezer for at least 3 hours.
Prepare the lime syrup by bringing the lime juice and sugar to the boil. Boil until the sugar has melted and the syrup has thickened slightly. Allow to cool.
Meanwhile make the cardamom flan. Set the oven temperature to 175°C.
Melt butter and syrup in a saucepan. Add sugar and stir. Pour flour and cardamom into the saucepan and mix into a smooth batter.
Leave cold until the batter can be rolled into balls.
Roll 16 small balls which will later be shaped into taco shells, or 8 large ones which will be shaped into baskets. Place the balls on a tray lined with baking parchment, 3 or 4 per tray.
Bake in the lower part of the oven for 8-10 minutes. Gently loosen them with a knife about 1 minute after removing them from the oven. Place the flans on a gavel to shape them into taco shells, or in the bottom of a glass to shape them into baskets. Leave to cool.
When serving, peel and slice fruit and divide between 8 plates. Place a cardamom flan on each plate and top with a scoop of frozen yoghurt.
Pour the lime syrup over the fruit and yoghurt. Sprinkle some apple slices onto each plate. Decorate with mint.
The recipe was made by