100 g salted butter, clarified
200 ml cream, semi whipped
10 g PEPPADEW® Sweet Piquanté Pepper Mild Whole
8 egg yolks
125 ml muscat sugar
35 g caster sugar
- Halve the fruit and remove their stones. Rub each one with salted butter and grill on a medium heat leaving a char mark and until fruits are warmed through.
- To make mousseline, whisk yolks, muscat and sugar over a slow simmering water bath, until mixture becomes light and fluffy. Remove from the heat, continue whisking and slowly add the remaining melted clarified butter. Fold through the semi whipped cooking cream and chopped PEPPADEW® Sweet Piquanté Peppers.
- To serve, arrange 3 halves of fruit on a plate, coat with mousseline and finish under a salamander or blowtorch. Allow to gratinate (45 seconds) then remove and serve immediately remembering the plate will be very hot.
Serve on a pavlova base