White Strawberries + Pink Peppercorn Cream

Have you ever tried a white strawberry? I discovered these little delights at the Santa Monica farmer's market and I am in love. They are sweeter than your everyday strawberry and just as cute as can be...and what's better than strawberries + cream?White Strawberries + Pink Peppercorn CreamWhite strawberries (you can of course use red strawberries)Pink Peppercorn Cream:Ingredients:1 cup organic 1/2 + 1/21/4 cup organic sugarPinch rose salt2 large organic egg yolks2 tablespoons organic cornstarch1 tablespoon unsalted organic butter1 tablespoon freshly ground organic pink peppercornsDirections:Place 1/2 + 1/2, 2 tablespoons sugar, and rose salt in a small saucepan over medium heat. Bring to a simmer.In a small heat-proof bowl, whisk yolks, cornstarch, and 2 tablespoons sugar. Slowly add about 1/4 cup of hot milk mixture to yolk mixture whisking constantly. Pour back into saucepan, whisking constantly until the mixture reaches about 160 degrees Fahrenheit.Place mixture in the bowl of a stand mixer. Add butter and pink pepper and mix on low-medium speed until the mixture cools, about 4 minutes. Cover with plastic wrap, pressing the wrap against the pastry cream. Place in the fridge for at least a few hours or overnight.To assemble, simply dip the strawberries in pastry cream! Keep in the fridge and gobble within a day or two.Enjoy!Recipe + Photography by Cassie Winslow