Pepper Cream

The finer you crush the pepper, the more intense and even the heat will be in the cream.

For an especially creamy texture, stir both ingredients smooth briefly before adding the remaining ingredients.

Start carefully with the brine and add more if needed so the cream doesn't become too thin.

If the cream is too firm, a small extra splash of brine helps; if it's too loose, let it firm up briefly in the refrigerator.

After 10–15 minutes in the fridge the cream usually tastes more rounded as the pepper and parsley meld together.