Pepper and vanilla-flavored oil:
15g crushed pepper mix (Sichuan, long, wild, pink peppercorn etc.)
3 vanilla pods.
1 litre grape seed oil,
1 bunch of fresh mint,
100g icing sugar,
10cl balsamic vinegar of Modena,
100g caster sugar.
The pepper oil with vanilla flavor:
Let the oil and the peppers marinate for a fortnight. Stir daily.
Pass the oil through a sieve and discard the pepper. Split the vanilla pod and scrape the inside. Let it brew in oil for at least one week, stirring daily.
This oil can be kept three months if you store it away from light.
Wash the mint. Keep 12 inflorescences. Mince the remaining leaves.
Wash the strawberries and remove the stems (except for six which will be used as decoration).
Mix in a bowl the strawberries, the minced mint, the sugar, the pepper oil. Let the mixture marinate 1 hour in the fridge.
On a plate, arrange strawberries in a circular shape. On top, place a strawberry cut in half and two inflorescences of mint. Add a drizzle of balsamic vinegar reduction around the strawberries.
You can serve this with a few Madeleine, baked at the last minute.