Cooking instructions

Strawberry Compote

1. Cut the strawberries in half and place into a pan with all the other ingredients.
2. Cook down by half on a medium heat, stirring occasionally to avoid the mixture sticking. It should be lovely and shiny with syrupy consistency.
3. Remove the basil stalk at the end of the cooking.
4. Allow to cool. 

Pink Peppercorn Meringue

1. Crack the peppercorns open in a spice blender or pestle and mortar.
2. In a very clean bowl start to whisk the egg white until you see soft peaks. It's best if the egg whites are cold. 
3. Slowly start to add the caster sugar a little at a time whilst mixing.
4. Once it's shiny start to do the same process with the icing sugar. 
5. Whisk until smooth, and stiff peaks form.
6. Fold in the peppercorns. 
7. Spread thinly on lined baking trays and bake for 2 hours at 90 degrees. 
8. Turn off the oven and leave the meringue inside to cool. 
9. Once cool, the meringue should be crisp and easily broken. 

Whipped Cream

1. Place the cream and sugar into a bowl and whisk until you have soft peaks. Chill before assembling.  

To Plate

1. Break the meringue into a large mixing bowl. Try to keep the pieces quite large as they will break down further when mixing.
2. Mix the cream into the meringue. Be gentle, the meringue needs to stay in pieces to give texture.
3. Lastly fold in the strawberry compote to give a ripple effect. Don’t mix too much as you want beautiful pockets of compote and cream. 
4. Spilt into 4 bowl then garnish with a strawberry cut into quarters.
5. Enjoy!