I have never tried to use green mysore pepper. I would definitely have to buy some and experiment with it. I do love tellicherry black pepper. And honetly, I think the green coloring of the mysore would be more pleasant to the eye when it came to the dessert. ((Perhaps if I crushed it into a fine powder and used it like a small dusting?)) Either way, I really liked your idea of then Meyer Lemon methodology. Perhaps, I could use the peppercorn in with the zest when im folding into the dessert?
I personally like the sound of it and would probably lean to tellicherry black pepper, although I could also see green mysore pepper working.
I have been known to use pepper in desserts, but one thing to keep in mind is what do you think the public perception would be? We can make the greatest dish in the world, but if people don't buy it...well you know.
When I use pepper in desserts, I generally do it in prix fixe menus such as wine pairing dinners because it is easier to get people to try it that way. Every time I have done it, people have been blown away and said they would order it in the future if I put it on the menu, but they also admit that they never would have ordered it if I hadn't first slipped in on them via a prix fixe.
You all have given me a lot of good idea guys. And haha Koukouvagia; That is totally true. Thanks, I totally appreciate it!!!