Method

Combine equal parts fresh strawberry puree, white balsamic cream and pure cane sugar. Mix and strain through chinois.

For champagne foam

Fill cream charger with 10¼ parts decarbonated champagne or prosecco of choice and 3½ parts pasteurised egg white. Close lid, charge with cream charger, shake and chill.

To assemble

Shake and strain into chilled coupe. Top with champagne foam.

Garnish with cracked pepper and strawberry slice.