Cut the Caprice des Dieux into cubes. Put them in a blender with the yogurt, the pepper, the paprika and the tomato paste. Sprinkle a little salt and mix in the blender for 2 min. or until the cream is smooth. If necessary, stop the blender and scrape the edges of the bowl with a spatula.
Add the cream and mix for 1 min. Siphon the mixture into a bowl and refrigerate.
Before serving, briefly stir. Then, deposit the Caprice des Dieux mousse on pretty, little service spoons. For a better effect, choose small, deep spoons.
To finish, cut off the ends of the Caprice des Dieux. Then, cut the rest into 4 squares and arrange them atop the mousse.
To prepare the mousse without a siphon, pour the Caprice des Dieux mousse into a shallow bowl. Whip the cream. (This is easier if it is very cold. Be careful not to whip the cream too much or it could turn to butter.) Then, incorporate it delicately. (Add the first third more vigorously to dilute the cream. Mix the remainder with the spatula). Refrigerate about 2 hours.
Preferably, mix, using white pepper, instead of the sharpness of black, and also to avoid the black pepper specks on the mousse.
For a spicier flavor, use piquant paprika.