Flambéed Strawberries with Kirsch and Black Pepper

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By Christine McFadden

Published 2008

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Nurdin Topham, Raymond Blanc’s development chef at his two-Michelin-starred restaurant Le Manoir aux Quat’ Saisons, demonstrated this to me to show how layers of flavour amplify the basic fruit. A little sugar brings out the natural flavour of strawberries, butter adds richness, kirsch further intensifies the flavour, lemon juice balances sweetness, while black pepper adds a final layer of flo