DESSERT: Vanilla and Combava Mousse with Wild Pepper Crumble
Ingredients:
For foam :
- 250 ml full-fat cream
- 100 g mascarpone
- 50 g sugar
- 1 Madagascar vanilla pod
- The zest of a combava
For the crumble :
- 50 g flour
- 30 g sugar
- 30 g butter
- 1 pinch wild Madagascar pepper
Preparation:
To prepare the mousse:
Split the vanilla pod in half and scrape out the seeds.
In a bowl, whip the cream until stiff.
In another bowl, mix the mascarpone, sugar, vanilla seeds and combava zest.
Gently fold the whipped cream into the mascarpone mixture until smooth.
Divide the mousse between the verrines and refrigerate for at least 2 hours.
To prepare the crumble:
Preheat the oven to 180°C (350°F).
In a bowl, mix the flour, sugar and chopped butter until the mixture resembles coarse crumbs.
Add the cracked wild pepper and mix well.
Spread the mixture onto a baking tray lined with baking parchment and bake for 10-12 minutes, until the crumble is golden brown.
Assembly:
Just before serving, crumble the crumble over the mousse to add a touch of crunch.
This exquisite sweetness combines the richness of vanilla, the freshness of combava and the subtle spiciness of wild pepper for a unique taste experience.
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