WHITE PEPPER ICE CREAM

  - 5 quart Half & Half

  - 10 vanilla beans

  - 5 tbsp White Peppercorn

  - 20 gm Light Corn Syrup

  - 2 small cans Condensed Milk

  - 400 gm Sugar

  - !0 gm Agar Powder

- Boil Half & Half with vanilla beans

- Crush Pepper and add also to infuse with Vanilla beans

- Add corn syrup and condensed milk

- Constantly whisking, add sugar and Agar powder

- Wait for boil, remove and strain

 CHOCOLATE WAFER

White Chocolate/Peanut Butter Mousse

- 600 gm White Chocolate

- 100 gm Peanut Butter

- 1 qt Heavy Cream 

- Melt chocolate over double boiler

- Whip cream to below soft peak

- Add peanut butter to chocolate

- Add melted chocolate?PB to cream

 PASSION FRUIT SYRUP

-3 liter Water

- 1 kg 500 Sugar

- 20 gm Cardamome

- 120 gm Cinnamon Sticks

- 3 gm Cloves

- 15 gm Mace

- 20 gm White Peppercorn

- 45 gm Star Anise

- 5 Vanilla Beans (seedless pods)

- Prunes

- Passion fruit Puree

- Make a syrup with water and sugar

- Add spices and simmer

- Let cool and strain over cut prunes

- Ad equal amount of passion fruit puree to syrup.

 SALAD

- Fresh Kiwis

- Fresh Banana

- Golden Pineapple (optional)

- Kiwis get peeled

- banana get peeled and sliced when ready to macerate in passion fruit syrup to prevent them to turn dark

- Pineapple get cut ahead before service