Preparation time
less than 30 mins
less than 30 mins
Cooking time
no cooking required
no cooking required
Serves
Serves 2
Serves 2
Dietary
Vegetarian
Vegetarian
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.
By Tom Allcott
From Nigel Slater's Simple Cooking
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
Method
Whisk the cream until soft peaks form. Mix the spices and vanilla seeds together.
Just before serving, fold the spice mixture into the cream, reserving a little to sprinkle on top for aroma.
Dust with icing sugar, particularly if serving the cream with tart fruit such as plums or cherries.
Serve with summer fruits, peaches, nectarines, plums and/or cherries.
