2 punnets of strawberries
2 tbsp palm sugar
350ml rasberry coulis
1 cinnamon stick
5 black peppercorns
1 vanilla bean
2 star anis
4 cardamon pods
1 tsp balsamic vinegar
1 tsp mint
2 tbsp kirsch
Make a caramel with the sugar, add the dried spices and roast them lightly until they become fragrant.
Add the vinegar, kirsch and the raspberry coulis and mix well to make sure the caramel is completely dissolved.
Add the strawberries and cook gently in the liquid until soft and then set aside. (Keep the strawberries in their cooking liquid until ready to be served.)
Lime and cracked pepper Chantilly
150ml thickened cream
Zest and juice of 1 lime
Pinch of cracked white peppercorn
Mix cream and lime juice together and beat until they form a soft peak.
Fold in lime zests and pepper. Reserve in the fridge until ready to serve.
In a small bowl, nicely arrange the strawberries. Pour over some cooking juices and sprinkle with shredded mint.
Place a spoon of Chantilly in the centre of the plate and serve.
This is a very refreshing dessert especially when the strawberries are in full season. The lime and pepper in the Chantilly will make you want more of this dessert.