Szechuan Buttons or Peppercorns in Dessert

[pjm333]

Has anyone ever used Sechuan Buttons in a dessert before ? I discovered them today at work and found them very interesting. Im guessing they are more of a savory item but I was just curious..thanks !!

YouTube - Taste Test: Button Up

[pastrygirl]

Same as szechuan pepper/sansho? We have 'tinge' or 'local pepper' here which as far as I can tell is the same thing, it has floral qualities and makes your lips numb.

I tried it in some ganache, but it needed more pepper, or maybe sweeter chocolate, the flavor didn't really come through. I haven't tried that one again yet, but next time I would do milk or white instead of dark. I do use a little bit in a black sesame florentine that is a garnish for a lemon cake, I think it works pretty well in that. I'd definitely be interested in more sweet uses for it. I bet fruits like strawberry or pineapple would do well with a sprinkling of szechuan pepper.

I also like pink peppercorns in desserts. I did a pink peppercorn meringue for something a few years ago, might have been with lemon again. Meringue is so sweet that I find a little spice in it rather nice.

Edited October 3, 2008 by pastrygirl (log)

[rmillman]

you may find some info from last years NY fancy food show.

I have used them in desserts, great with apple sorbet and the like. I found citrus cuts the effect and cold slows it somewhat.

[prasantrin]

Same as szechuan pepper/sansho?  We have 'tinge' or 'local pepper' here which as far as I can tell is the same thing, it has floral qualities and makes your lips numb.

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The buttons are different from the peppercorns.

picture

I can't imagine how one would use them in a sweet application because they look as though they should be used whole (prettier that way). Maybe chocolate dipped szechuan buttons?

[pjm333]

Thanks for all of your ideas, I made a strawberry sorbet base with the buttons yesterday and I am interested to see how well it sells ? Thanks again..

patrick