Ripe strawberries release their juices with a little sugar and basil, then a few turns of the mill change everything: Place des Épices’ organic Tellicherry black pepper, intense and fruity with delicate citrus notes, lingers long and elegant.
Serves 4 · 10 min + 15 min resting
Ingredients
- 1 lb (450 g) ripe strawberries, hulled and halved
- 1 tbsp sugar
- 1 tsp aged balsamic vinegar
- A few basil leaves, torn
- A few turns of Black Peppercorn Tellicherry (Place des Épices)
- Vanilla ice cream or mascarpone, to serve
Method
- Hull and halve 1 lb (450 g) ripe strawberries.
- Toss them with 1 tbsp sugar, 1 tsp aged balsamic vinegar and a few torn basil leaves.
- Let stand for 15 minutes so they release their juices.
- Just before serving, add a few turns of the Tellicherry pepper mill and serve with vanilla ice cream or mascarpone.
The star of this recipe: Black Peppercorn Tellicherry, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
