Fruit salad with long pepper cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Nigel Slater's Simple Cooking
Before chillies arrived from South America, cooks used long pepper. It can still be found from specialist spice suppliers. Be bold – as the cream takes a lot of the heat out of the spice.
Method
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Whisk the cream until soft peaks form. Mix the spices and vanilla seeds together.
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Just before serving, fold the spice mixture into the cream, reserving a little to sprinkle on top for aroma.
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Dust with icing sugar, particularly if serving the cream with tart fruit such as plums or cherries.
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Serve with summer fruits, peaches, nectarines, plums and/or cherries.
Ingredients
- 1 x 250ml pot of cream (or crème fraiche)
- 4 tbsp brown sugar
- 5 cardamom seeds, crushed
- 1 vanilla pod, seeds scraped from the pod
- 5 long pepper spikes, snapped, cracked and ground
- Mixed fresh fruit, to serve
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