We're taking advantage of new season strawbs this week with a harp back to the classic (and incredibly noughties) flavours of black pepper, basil, balsamic vinegar with this lovely wee berry.
200g strawberries - 100ml water - 50g sugar - 150ml double cream - 150ml milk - 3 leaves gelatine - 1tsp black pepper - tbsp balsamic vinegar - basil leaves
Cook the strawberries in a pan (leaving a couple for garnish) in the water and sugar until they start to resemble jam, then leave to cook slightly. Put the gelatine leaves in to a bowl of cold water until softened.
Add the milk and cream to the berry mix, blend, then sieve and add the crushed black pepper - this is to taste, however, we found one teaspoon(ish) was enough.
Bring the panna mix back to the heat until warmed through, take off the hob, add the gelatine and stir until thoroughly melted. Pour in to moulds and chill until set (approximately 4 hours).
To serve, heat up the remaining strawberries with a heaped tablespoon of sugar, roughly 50ml of water and the balsamic vinegar until syrupy, then garnish with a few basil leaves.