- 2 cups heavy whipping cream
- 1/4 cup pink peppercorns, crushed (about 1/2 ounce)
Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD: Can be made 3 days ahead. Keep frozen.
The Secret Ingredient (Pink Peppercorn): Pink Peppercorn and Parmesan Gougères Recipe
Pink peppercorns, which I discovered as poivre rose in cooking school, aren't really peppercorns at all. Shakespeare may have said a rose by any other name would smell as sweet, but poivre rose is really a misnomer. Pepper is hard, and spicy. It makes you sneeze it is boisterous and strident. But pink peppercorns are like hot, bright birthday balloons, freeze-dried and hollow, that crunch and crumble at the slightest pressure. They are not spicy so much as feisty, like a natural Pop Rock with just a hint of peppery spice—more subtle and delicate, in flavor and texture, than the peppercorns in your pepper mill.
The black peppercorn is the father figure: strong, set in his ways, inveterately hot-tempered. The pink peppercorn is his delicate daughter: beautiful, subtle, refined, unexpected, vivacious, and surprising. Yet, the Pink Lady doesn't fall far from the tree.
Gougères are a savory preparation of choux pastry, essentially salty profiteroles. They are hard enough to tap on the outside, but hide a puff of air in the center. I love the combination of pink peppercorn and Parmesan: spicy and salty, but decidedly soft-spoken about their flavors. Tuck them warm into a cloth napkin in a basket for brunch for something gourmet and elegant. Serve them with butter, or even strawberry butter made from butter mixed with jam, for a sweet, spicy, salty combination.
Sara’s Salted Peanut and Caramel Sundae
A few days ago, we were playing with sundaes in our Dingle shop. We reached the stage where our bellies were groaning from all the tasting, when Sara (wearing green hat in photo below, with Claire), who happened to be working that day, piped up and said, “Yeah, those are good. But do you want to taste something amazing? It’s a peanut sundae with honeycomb ice cream.”
I politely said, “Please make one for us,” even though I was thinking, “I couldn’t really eat another bite of a sundae. And peanut? Hmmm. Doesn’t sound great. Where’s the subtlety in peanuts? Where’s the panache? Besides, it doesn’t have chocolate in it.”
Of course the last bit is my personal criteria for any dessert, even though I try to be open minded and make sure we offer all sorts of things in our shops. After all, I’ve been reliably informed that there actually are people out there who don’t always choose the chocolate option on the dessert menu.
Anyway, Sara waltzed off to the shop for some peanuts, whipped up the sundae, and presented it in front of us. In went tentative spoons, and all I can say upon tasting it is that Sean, Niamh and myself all had one of those transcendent moments where you think you’ve never tasted anything so amazing in your whole life. We couldn’t even speak. Our full bellies forgotten, we just ate until every last bit of it was gone.
I don’t know why it is so good. There’s nothing really special in it. There’s no secret ingredient or bit of culinary whizz bang. Whatever way the peanut, cream and the caramel meld, both in terms of taste and consistency is simply amazing.
Believe me, this will be on our menus very soon…
Pink Peppercorn Fudge Popsicles
These popsicles are inspired by a perfect square of Fauchon Pink Peppercorn Chocolate that brought me bliss from a recent souvenir care package. In my desire to recreate that sensation of dark chocolate melding with citrusy pink peppercorns, I decided these flavors would make a fudge pop for all other fudge pops to reckon with. I swear by Guittard 70% bittersweet chocolate, after recipe testing five different kinds of chocolate for the truffles recipe in Steeped. It’s my preferred chocolate and that coral red box claims to hold 6 ounces but my scale pronounces it 6 ¼. When developing this recipe, I tried to hold back on the sugar because I didn’t want the popsicles too sweet. I finally arrived at the amount below once I relaxed and remembered that sugar and salt amplify flavor—so you will find the popsicles are not cloyingly sweet, instead the chocolate and peppercorn flavors play up satisfyingly. I dedicate these popsicles to good friends who have a wicked sense of styling and find food photography a fun afternoon endeavor (Here’s looking at you, Steph) and friends who love you enough to tote special French chocolates back from the city of lights (bisous, mille fois, Olga).
Makes 10 popsicles
6 1/4 ounces bittersweet chocolate (1 red box from Guittard), coarsely chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons whole pink peppercorns
Place the chopped chocolate into a medium stainless steel bowl with a wooden spoon nearby. Bring the cream and water to just under a boil, whisking in the cocoa powder, salt, and sugar once tiny bubbles prick the outer edge of the saucepan, until dissolved. Remove from the heat once the bubbles grow to the size of a pinhead, usually 30 seconds to 1 minute longer. Meanwhile, grind the peppercorns to a medium-coarse consistency in a mortar and pestle. Pour 1/2 cup of the hot cream into the chocolate while stirring until the chocolate has melted. Continue stirring, pouring in the remainder of the hot cream. Stir in the peppercorns. Pour the hot fudge cream into the open wells of a popsicle holder. Insert the popsicle sticks and freeze for 3 to 4 hours.
This coconut ice cream with pink peppercorns was inspired by the inaugural Progressive Party over at Kitchen Play.
Kitchen Play is a new site that’s devoted to connecting food bloggers with PR professionals through sponsored events. Participating bloggers are compensated for their work creating original recipes or reviewing products.
Each month, there is a sponsored event called a Progressive Party. Each Progressive Party features a menu of six dishes, each created by a different food blogger. If you make one of the bloggers’ recipes, you can post about it and be entered into a contest to win prizes offered by the sponsor: in this case, Sur la Table.
Compensating bloggers? What a concept! I’ve wanted to participate since I first found out about Kitchen Play a few months back. Scrolling through all six of the menu options, I was struck by the unique Pink Peppercorn Ice Cream created by Lindsay of Scoop Adventures…I knew I just had to try it.
Because I didn’t have any milk or cream in the house at the time I wanted to make this dessert, I decided to experiment a little. I used coconut milk (so it’s rich and creamy, but dairy-free) and sweetened it with maple syrup. Egg yolks contribute to it’s custardy texture and pink peppercorns, which I’ve never used before in a recipe, add a slightly spicy, deeply floral touch. This ice cream has a fantastic consistency and a very complex flavor.
I found this ice cream to be incredibly intriguing and I am pleased that Kitchen Play inspired me to add a new ingredient to my pantry (pink peppercorns). I’m also very happy to have discovered Lindsay’s lovely site.
If you’d like more information about participating in an event (or to be considered for an assignment), please visit Kitchen Play.10 comments »
Sean McConnell's rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.
Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
- 750 gm rhubarb, diced
- 90 gm honey
- 60 gm brown sugar
- Juice and finely grated rind of 3 lemons
- 750 gm strawberries (about 3 punnets), hulled and halved
- 375 gm caster sugar
- 3 tbsp pink peppercorns, crushed
- 500 ml (2 cups) milk
- 200 ml pouring cream
- 20 gm (1 cup) loose-leaf chamomile tea
- 6 egg yolks
- 175 gm caster sugar
- 150 gm softened butter
- 150 gm (1 cup) plain flour
- 150 gm almond meal
- 150 gm (1/3 cup) brown sugar
- 75 gm rolled oats
Drink Suggestion: 2013 Lerida Estate Botrytis Pinot Gris. Drink suggestion by Michael Gray
Recipe For Pink Peppercorn Sauce
This pink peppercorn sauce works perfectly with beef, pork and chicken. The subtle nuances of the peppercorns works fantastically well with the Weltevrede 1912 Cabernet Sauvignon. Head straight on to the recipe ♥
About a year ago I got a new routine at gym. It involved a lot of exercises using my knee joints and after a few months my knee started clicking when ever I bent right down. I kept changing my routine to see which exercise was causing the painful snapping of the ligament but my knee got worse. My acupuncturist told me that there was inflammation around the knee, but treatment for that resulted in no improvement. I went for Bowen Therapy and strangely that made it worse and so off I went back to the chiropractor. I had been to see him in March but when I was woken up by the pain in August I went back. He stripped as much of the inflammation as he could, but after 2 treatments I went for what is always my last resort. I am not keen on being injected with cortisone, but there was no ways I could go on holiday with my knee so bad. I had an injection into the knee and that in itself was painful. I have bruised the cartilage which will take about 3 months to heal. I got a new routine at gym as I cannot do any pinch movements using the knee joint. Thankfully I can walk and swim so all is good. There was more good news for me as I was asked to collaborate with Weltevrede wine estate to create recipes that will go well with their wines. The first wine that I used was the limited release Weltevrede 1912 Cabernet Sauvignon. This is a wine to celebrate the people who are part of the estate. I wanted to enhance the spice aspects of the wine, and using the white pepper nuances on the palate, I created a pink peppercorn sauce. This brings out the berries in the wine and makes for a perfect accompaniment.
1-1/2 cups (about half a bottle) dry sparkling wine, flat is fine
2 teaspoons pink peppercorns
1 tablespoon finely grated grapefruit zest
1 cup freshly-squeezed grapefruit juice
1/4 cup freshly-squeezed lemon juice
In a saucepan, combine wine, water, peppercorns, sugar and honey. Bring to a full boil, and remove from the heat as soon as the sugar is completely dissolved. Strain into another container.
Stir in zest. Let mixture cool completely, then stir in both juices. Chill in the fridge until quite cold and then spin in your ice cream machine, following the manufacturer's directions.
This can also be made into a granita, which is a nice option especially if you don't have an ice cream machine. Pour the chilled mixture into a shallow baking pan and place in the freezer. Check after 30 minutes. The edges should be getting icy. Scrape the ice crystals back into the mixture with a fork, and return to the freezer. Check and scrape every 30 minutes or so (times will vary by freezer) until totally frozen and fluffy.
Note: due to the alcohol in wine, it is difficult to get it to freeze properly. In this method, you boil the champagne briefly in order to cook off a bit of the alcohol to aid in freezing. This recipe is also delicious without the peppercorns.
Homemade Peppercorn Ice Cream Recipe
The Phoenix summer may be hot, but is there a better excuse to eat ice cream all the live-long day? We think not. If you&rsquore tired of the usual chocolate or vanilla variety, Executive Sous-Chef, John Vite of Superstition Mountain Golf & Country Club have whipped up two unique ice cream recipes&ndashwith peppercorn&ndashto try on the next 115-degree day.
Pink Peppercorn & Vanilla Ice Cream
2 C heavy cream
2 C whole milk
3/4 C sugar
1 vanilla bean
8 large yolks
2 T pink peppercorns (crushed)
In a large mixing bowl, whisk together sugar and egg yolks and set aside
Place cream and milk in a sauce pan
Split vanilla bean in half and take the back or tip of knife and scrap the inside of the vanilla bean and add the vanilla bean pod and vanilla bean seeds into the cream mixture &ndash bring cream mixture to a light simmer
Remove from heat and add half of the cream mixture to egg mixture &ndash whisk vigorously so the eggs don&rsquot curdle
Add the remaining hot cream to the egg mixture and whisk to combine
Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spoon or spatula&hellipdo not let boil! Stir constantly and have a stainless steel bowl or glass bowl resting in a bowl of ice water
Strain custard into the bowl (to make sure no eggs have curdled and catch the vanilla pod)
Add peppercorns, whisk and cool completely, whisking till cool
Once cooled, place custard into ice cream machine and follow manufactures direction until complete
Milk Chocolate Black Peppercorn Ice Cream
2 C heavy cream
1 C whole milk
3 T unsweetened cocoa powder
5 oz. milk chocolate( chopped) use at least 35% cocoa fat (solids)
3/4 C sugar
5 large egg yolks
2 tsp Bourbon
1-2 T fresh crack black pepper
In a large mixing bowl, whisk egg yolks until pale in color and set aside
Place 1 cup of cream and the cocoa powder in a sauce pan and bring to a boil, whisking constantly
Once boiling, reduce heat to low and simmer for 30 sec
Remove from heat and mix in milk chocolate, whisking until smooth, then stir in remaining cream and place in bowl
Add milk and sugar to the same sauce pan and on medium to high heat, bring mixture to a simmer, stirring constantly
Remove from heat and slowly add milk/sugar mixture to the eggs. Whisk vigorously so the egg doesn&rsquot curdle
Add egg mixture back into the pot and on medium heat, cook custard until it coats the back of the spatula&hellipdo not let it boil, stir constantly
Strain milk through a mesh strainer into the bowl with the chocolate cream
Add peppercorns and bourbon and whisk to combine
Place custard on ice bath and cool
Once cooled, place custard into ice cream machine and follow the manufactures directions until done
At Superstition Mountain Golf and Country Club members can enjoy a cool treat or delicious dessert when they stop by the Restaurant. To learn more about how you can join the Club and take advantage of our gourmet menus and sweet treats, check out our membership options.