Food – White Chocolate & Pink Peppercorn Mousse

  • Berries (rasberries, blueberries, blackberries, Strawberries)
  • 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 berries 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 berries just before you serve.

More about Lauren

A romantic through and through, I see beauty in everyday things and love to draw inspiration from everything I am surrounded by. I live in JHB but travel to Cape Town often. Comfortable in both urban and outdoor environments - I take a natural, fun spontaneous approach to capturing life events.