I’m having my own private love affair with white chocolate and strawberries at the moment and I have been wanting to make a mousse for a while. I knew I would top it with macerated strawberries, and then the inspiration to spice it up with pink peppercorns hit my like bolt of lightning.
The dessert is delicious without them – I did both, but the pink peppercorns add a slightly floral note with a subtle layer of heat.
I love black peppercorns and strawberries together and have made a basil and black pepper infused sorbet before, but I think pink peppercorns are more gentle in taste and better suited here. They worked so well when I added them to meringues.
*cooks notes ~ The strawberries give off their own juice after you add the peppery sugar, and a few stirs helps to release this and dissolve the sugar. I love to use a good quality white chocolate like Valrhona. What you put in is what you get out.
Recipe | makes 6 portions
- 12 – 14 strawberries, cut up into small pieces
- 1/2t pink peppercorns
- 2T caster sugar
- 300g good quality white chocolate
- 100ml milk
- 1 cup cream
- 2 egg whites
- 3T castor sugar
In a pestle and mortar grind up the peppercorns with the 2 tablespoons of caster sugar until it s fine pink powder. Mix this with the chopped or sliced up strawberries and allow to macerate
In a double boiler melt the chocolate and milk together, then set aside to cool.
Beat the cream until it forms soft peaks, set aside.
Beat the egg whites until stiff peaks and then add the 3 tablespoons of caster sugar slowly as if you were making meringues. Continue to beat until the mix is glossy, about 3 minutes. Set aside.
When the chocolate mixture is cooled (just off luke warm temperature), gently fold it into the egg white and cream. Mix this lightly so as to keep the air in the mix, and as soon as its incorporated, divide it up into your serving containers. Cover and refrigerate until set (this will happen fairly quickly).
Top with a spoon of strawberries just before you serve.
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