Pepper Parfait with Mango Salad

Make sugar (1) with 2 tbsp. water in about 3 min. and remove from the kitchen stove.

Beat the yolks until creamy and stir in the hot sugar solution. Continue beating until the cream has cooled down. Whip the cream until stiff and gently fold into the cream with the white pepper. Fill the mixture into 4 cooled cups or ramekins and freeze for about 3 hours.

For the mango salad, remove the skin from the fruit and cut the flesh into cubes. Stir the orange liqueur with the sugar (2) and marinate the fruit cubes in it for about 20 minutes.

Turn the parfaits out onto a plate, arrange with the mango cubes and garnish with the black pepper.

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