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Developed by New Zealand-born Chef Matt Lambert.
1 hour | 1-2 Hours | Serves: 4
Summer is the best time for these as we use summer berries and passionfruit. While you can't deny the sweetness, the passionfruit cuts it a little and the cream left unsweetened helps to balance the dish.
Chef 's Tip: I like to carbonate the strawberries with a little Nobilo Marlborough Sauvignon Blanc and CO2 so they have a little extra something. To do this you will need a N2O or CO2 siphon or an old tonic bottle. Simply place the berries and wine inside the canister, and charge with the N2O or CO2 charger. Shake well and let stand for one hour. Let the gas out gently, remove lid and pour now-carbonated berries into a container.