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Tangy Peppery Strawberries Recipe
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note
The strawberries should be at room temperature for preparation and serving.
Ingredients
- 8 flavorful ripe strawberries per person
- balsamic vinegar (the best is aged 20 years, sweeter, more flavorful and less acidic)
- sugar cooked to 155° C
- ground Szechuan pepper
- ground long pepper
- angelica crushed in a mortar
- fresh chopped peppermint
- large tapioca
- coconut milk
Szechuan pepper sauce
- 750 ml (3 cups) white Port
- 10 g (1/3 oz.) pectin
- 50 g (2 oz.) sugar
- 6 g (1/5 oz.) Szechuan pepper
Long pepper sauce
- 750 ml (3 cups) white Port
- 10 g pectin
- 50 g sugar
- 15 g (1/2 oz.) long pepper
- 8 g (1/4 oz.) juniper berries
Angelica sauce
- 1 liter cream
- 12 crushed angelica seeds
- 25 g (1 oz.) sugar
- 30 g (2 Tbsp.) lemon juice
Peppermint sauce
- 1 liter cream
- 100 g (3 1/2 oz.) peppermint
- 25 g (1 oz.) sugar
Method
- Prepare the various sauces in advance by reducing the ingredients for each sauce together over low heat to a creamy consistency. Set aside.
- Brush 4 strawberries with balsamic vinegar and arrange them in a vertical line on each plate.
- Make a second line of 4 strawberries dipped in the sugar cooked to 155° C.
- To the right and in front of each sugar-dipped strawberry place a dab of each powdered spice. Place a drop of each sauce facing the corresponding spice.
- Finishing decorating the plate with a spoonful of large tapioca cooked in coconut milk, served hot to provide a contrasts in texture and temperature. Otherwise, a scoop of very good vanilla ice cream will provide the desired contrast.
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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