For making caramel take 1/2 cup sugar in 1/4 water.boiled and flame off when sugar become brown in colour.cool to room temp then add 1 tbsp butter, 1 tbsp cream and assence.mix well cool it.

Boil milk and add cardamom powder and essence.

Add dessicated coconut and caramel.

Now pour it or dish out to freeze.

Cover with lid and freez it for 12 hrs.

Making of glaze:
Use a high quality white chocolate with more than 30% cocoa butter for best results.
Make sure you strain your glaze after you make it so that you don’t have any lumps ruining the finish.
Pour your glaze at exactly 90 degrees F.
Make sure your entremet is frozen and fresh outta the freezer so that it sets the gelatin and chocolate in the glaze quickly
Make sure you put your ice cream on top of a ice cream pan or glass so that the glaze can drip off easily.

Serve it..