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.
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