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Pan-fry the strawberries and bashed lemongrass with a little sugar, and flambé with the tequila.
For the chocolate ‘n’ chilli sauce, heat up the double cream and infuse with the chilli, add the dark chocolate and melt away from the stove. Strain through a sieve to remove the chilli.
Prepare the white chocolate sauce in the same way as above in a different pan adding the cracked black pepper.
To serve place the caramelised strawberries on a plate and drizzle with the two chocolate sauces.
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