Strawberry and Balsamic Vinegar Pudding

Lightly crush the strawberries in a bowl with a fork. Stir in the grenadine and set aside. In a small saucepan, heat and roast the peppercorns for a few minutes, then crush with a pestle and mortar.
In another bowl, mix together the caster sugar with the balsamic vinegar, vanilla extract, and the liqueur. Mix in the single cream, and then beat in the mascarpone. Take a martini glass or dessert glass, and spoon in some of the crushed strawberries. Add on top the cream mix, then sprinkle in a little peppercorn. Repeat until several layers are achieved, then garnish with some final splashes of strawberry and pepper. Wow!

20 mins

4 serving

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