Long Pepper Cream

This featured recipe is courtesy of Bristol based pepper specialists, Peppermongers.

We like cream but sometimes it’s a bit plain. The warming taste and nutmeg aroma of Long Pepper is perfect for adding some pizzazz to a cream dish. Be bold – you can use more pepper than you think as the cream takes a lot of the Piperine heat out of the Long Pepper.

Ingredients

• 1 medium size pot of thick cream, thick enough to spoon
• 4 tbsp pure sugar cane brown sugar, preferably from Barbados
• 5 Cardamom seeds, opened & crushed
• 1 Madagascar vanilla pod, scraped
• 1 Pinch of icing sugar to dust
• 5 Long Pepper catkins, snapped, cracked and ground in a pestle and mortar

1 Mix or whisk the ground Long Pepper, brown sugar, cardamom and vanilla into the cream just before serving and sprinkle a little extra sparingly on top at the end. A perfect accompaniment to summer fruits,
peaches, nectarines, plums and cherries.

Experiment by trying different types of cream, double cream, whipping, crème fraîche or even clotted cream. With thinner creams take care not to over whisk, unless you want Long Pepper butter.

Don’t keep it for too long. We recommend that you eat it all at once.