Pumpkin Seed Cream with Honey Sauce

Combine milk with agar, cardamom and sugar in a saucepan.

Add mint stalk. Bring milk mixture to a boil and simmer for 2 minutes while stirring. Remove from heat and remove mint stalk.

Whisk egg yolks. Slowly stir some hot cardamom milk little by little into yolks. Then pour eggs and milk back into pot with remaining hot milk, add ground pumpkin seeds and stir well.

Pour mixture into mold that is lined with plastic wrap, cover and place in freezer for about 3 hours.

For the sauce, combine honey and lime juice, bring to a boil and allow to cool.

Allow 20 minutes before serving to thaw in refrigerator. To serve, cut into slices, then cut in half diagonally and serve with honey sauce.