Peppered Apricot & Apple Cream
100 gram Apple, Granny Smith 130 gram Apricot, halved
30 gram Lime Juice
80 gram Sugar Castor
3 gram Black Pepper, freshly grinded
150 gram Whipping Cream
Peel the apple, core and cut to small cubes. Remove the stone from the apricot and cut into cubes. Combine with lime juice and cook over low heat with some pepper. Simmer until fruits break down. Add the sugar and simmer for another five minutes. Set aside to cool completely.
Whip the cream. Fill the apricot-apple mousse into a dessert glass and top with the whipped cream. Garnish with fresh black pepper