Heavenly Tellicherry and white chocolate dessert

It is so interesting how one black pepper can be so different from another. They’re all black, but the taste differences can only be discovered by trying them. As a member of the Santa Maria pepper team, I have shared knowledge with my colleagues from England and the Scandinavian countries and have come to realize that theTellicherry pepper is my favourite of the round black peppers, and I add it to everything.

This white chocolate dessert is proof that two very different tastes can be united, and the results will be excellent. I have made this dessert often, and to date, not one person has disliked it. Everyone is apprehensive at first, trying just a small teaspoon, but then they come back for more. But, in order for this dessert to be a success, you must have three things – good, ripe mangos, excellent white chocolate, and Tellicherry pepper. If you use other, cheaper black pepper, then I can’t guarantee the results.

Ingredients

mango:
200 g ripe, sweet mango, peeled, cubed in small pieces
1/2 vanilla bean, just the seeds
1/2 tsp freshly-ground Tellicherry peppers

cream:
240 ml sweet cream
180 g Michel Cluizel Ivoire white chocolate, in pieces
300 g mascarpone

Prepare

In a bowl, combine the mango with vanilla and pepper. Let sit for a few hours, but 30 minutes, at least.

Heat the cream in a pot until it just starts to bubble. Add chocolate and let sit for 1 minute. Stir until the mixture is uniform and cool in the fridge.

Place the mascarpone in a bowl and whip until smooth and creamy. Transfer the mascarpone in one large or four individual serving bowls and top with mango. Serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s