Salt and Pepper Meringue, Cane Sugar Waffle Cone, Toasted Benne Seeds
Pastry Chef Nola Carpenter of Mosquito Supper Club | New Orleans, LA
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
Filé Ice Cream:
Yield: 3 quarts
14 egg yolks
650 grams sugar
1.25 kilograms heavy cream
¼ cup whole milk powder
6 tablespoons sifted filé
1½ tablespoons kosher salt
1.25 kilograms whole milk
Cane Sugar Waffle Cone:
Yield: 16 cones
Nonstick cooking spray
150 grams cane sugar
110 grams egg whites
1 teaspoon vanilla extract
½ teaspoon kosher salt
60 grams melted butter
180 grams all-purpose flour
Salt and Pepper Meringue:
Yield: 2 quarts
255 grams granulated sugar
170 grams egg whites
½ teaspoon kosher salt
1 teaspoon ground black pepper
To Assemble and Serve:
Yield: 1 serving
Toasted benne seeds
METHOD
For the Filé Ice Cream:
In a mixing bowl, whisk to combine egg yolks and 325 grams sugar. Set aside. In a saucepan over medium heat, bring cream and remaining 325 grams sugar to a simmer. Stream half of cream mixture into egg mixture, whisking vigorously to temper. Return mixture to pot with remaining cream mixture and cook until mixture reaches 175°F, stirring constantly. Pass through a fine mesh sieve into a nonreactive container. Whisk in milk powder, filé, and salt. Let sit 15 mintues over an ice bath. Whisk in milk. Cover and refrigerate overnight. The next day, process in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Cane Sugar Waffle Cone:
Heat electric waffle cone maker to 390°F. Spray with nonstick cooking spray. In a mixing bowl, whisk to combine sugar, egg whites, vanilla, and salt. Once frothy, whisk in 90 grams flour until well combined. Once combined, whisk in butter and remaining flour until no lumps remain. Spoon 1-ounce batter onto hot waffle cone maker. Press 1 minute, or until golden brown. Roll into cone shape. Repeat for remaining batter. Transfer to an airtight container and reserve.
For the Salt and Pepper Meringue:
In the bowl of a stand mixer fitted with a whisk attachment, add sugar, egg whites, and salt. Mix until combined. Transfer to a double boiler and heat until mixture reaches 175°F, stirring constantly. Remove from heat and return mixture to the bowl of a stand mixer fitted with a whisk attachment. Add pepper and whisk until stiff peaks form. Transfer to a piping bag and set aside.
To Assemble and Serve:
Scoop desired amount Filé Ice Cream and Salt and Pepper Meringue into 1 Waffle Cone. Top with desired amount benne seeds.
