Cardamom cream

I threw this together last night as a topping for fresh blueberries. Although it’s very simple, it transformed the fruit into an elegant dessert.
Cardamom cream
serves 4
1 cup heavy cream (35% milkfat)
1 Tblsp powdered sugar
1/2 tsp vanilla
2 whole cardamom pods
Pour the cream into a jar with a tight lid; add the other ingredients. Seal the jar and shake until the cream becomes fluffy and softly solid. Stop before it turns to butter. Remove the cardamom pods. Spoon over blueberries.