A sweet take on Poke, a Hawaiian fish salad. This dessert is sweetened with brown rice syrup and has warmth from Black Pepper.
To make the syrup, place the rice syrup, balsamic vinegar, and 1 tbs of the Pepper into a small saucepan and bring to the boil, whisking occasionally. Reduce to a low heat and simmer for 15 minutes, before stirring in the lemon juice. Remove from the heat and leave it to infuse for 1 hour. Once the mixture is infused, strain the pepper syrup reduction through a fine sieve into a small bowl. Cover and refrigerate until ready to serve.
Meanwhile, in a medium bowl whip the cream, with 4 tbs of the sugar and 1 tsp of the Pepper, until soft peaks are formed. Cover and refrigerate until ready to serve.
Mix the strawberries with another 4 tbs of sugar in a small bowl. Let this stand at room temperature for 10-15 minutes, or until the sugar dissolves and set aside.
Preheat the oven to 180°C, 350°F, Gas Mark 4. Stack the spring roll pastry in sheets of three. Then cut them in half to create 2 rectangles, cut each rectangle in half diagonally to create 4 triangles, repeat with the rest of the pastry so you have 20 triangles in total. Mix the remaining sugar and the remaining 4 tsp of Pepper in a small bowl. Brush the triangles with the melted butter on both sides, sprinkle each triangle with the pepper and sugar mixture. Place the triangles on a baking sheet and bake for 8-9 minutes, or until they are golden brown and the pepper and sugar mixture is caramelized. Allow them cool on a wire rack.
To assemble place 1 tbs peppered whipped cream on the wide side of each triangle crisp. Top with strawberries and dragon fruit and drizzle with the pepper syrup.
Dragon fruit is a tropical fruit with bright pink skin and white or red flesh with tiny black edible seeds. Its flavour is mildly sweet and similar to kiwi. Since the skin is not edible, it must be peeled before eating.