Sichuan pepper is an intriguing spice and is one of the components of Chinese five-spice powder.
Serves 4
• ½ tsp Sichuan peppercorns • ⅓ cup cream • 2 tsp ground coffee beans • 120 g cooking chocolate (70% is best) • 3 egg whites • 1 tbsp castor sugar
1. Grind the peppercorns ina mortar and pestle or a spice grinder until powdered.
2. In a small saucepan, bring the cream, coffee and pepper to a simmer. Remove from the heat and allow to sit for at least half an hour so that the flavours can steep through the cream. Strain the cream through a fine sieve.
