Black pepper chocolate mousse
METHOD
The day before:
Put the cream, milk and pepper in a pan and gently heat on very low heat for 15 minutes to infuse.
Strain in a glass or steel container and refrigerate until needed.
Place the sugar with 2 tablespoons of water in a deep bottom pan and gently melt on low heat.
In a bowl add the egg yolks only and whisk vigorously. Gently pour the melted warm sugar, continuously whipping.
Melt the chocolate with the infused cream and pour in the egg mix, mix well for 2-3 minutes.
In a separate bowl whisk the egg whites with a small pinch of salt until stiff. Gently fold in the chocolate and refrigerate for 6 hours.
Put the cooked popcorn in a blender and blend for 5 seconds. Caramelise the sugar with a little water in a deep base pan until golden in colour, pour in the popcorn and blend for 5 seconds.
Use this as a base for the mousse with the sliced strawberries.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
