Sweet Pepper Cream

Preparation info
  • Makes

    250 ml

    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is sweetly peppery with a refreshing hint of lemon. Serve chilled with fruit tarts or gâteau.


  • double cream 300 ml/½ pint
  • black peppercorns 2 tsp,


Put the cream, crushed pepper and lemon zest in a saucepan. Bring to the boil, then simmer briskly for 2–3 minutes or until slightly reduced. Leave to cool, then fish out the lemon zest. Stir in a little sugar to taste.