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Ingredients:

• 100 g icing sugar
• 100 ml water
• 5 g green pepper (ground)
• 2 egg yolks
• 125 ml cream 35%

Peppered strawberries

• 125 ml butter
• 125 g sugar (regular)
• 10 fresh strawberries
• 60 ml orange juice
• Black pepper to taste
• 50 ml Pernod

Methods:

1. In a pot, add water, icing sugar, green pepper.
2. Boil until it thickens. Cool.
3. With the mixer, beat egg yolks to a sabayon adding the pepper syrup gradually.
4. Beat 125 ml of cream to 3/4 (do not over beat). Add to the yolk mix, folding. Pour into small individual molds. Store in the freezer for one day.
5. For the syrup; boil together, water and sugar. Once the desired consistency obtained, add orange juice and black pepper. Once done, add a few drops of Pernod. Upon serving heat strawberry quarters in this syrup.
6. Serve the hot strawberries on the parfait. Garnish with fresh fruit and a peppermint leave.

Comments:

•  Yield: 5 portions

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