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Caged Strawberries

Using very ripe strawberries hull, cut and press into a mould (fill
half a cup). Macerate with 2 Tbsp Grand Marinier (or any other
liquor) and allow to stand.

200g mango flesh
50-100g sugar (depending on sweetness of fruit)
50ml water
Zest of lemon and orange
Sprigs mint
1/2 tsp ground cardamom

Simmer ingredients for about 3-5 minutes. Blend coulis, strain and
allow to cool.

Melt some dark chocolate in a double boiler or microwave. Make a
piping bag with non-stick paper, fill it with the melted chocolate
and make a flower design (petal) on a plate. Also make a chocolate
grid on a flat piece of non-stick paper, allow to dry.

Make a sugar syrup wiht a 4-1 sugar/water mix, bring to boil,
brushing down the sides, (do not stir). Add 1-2 drops of lemon
juice. Wait until golden blonde colour forms before taking it off
the heat. Place the saucepan in a pot of cold water to avoid any
further cooking.

To make the cage, oil the back of a ladle and, using a tablespoon,
pour the sugar syrup back and fourth, then across the ladle to form
the caged effect. Cut off any bit that maybe hanging over the side.
When dry, carefully pull the cage off the back of the ladle.

Spoon coulis onto chocolate petals. Place strawberry mould onto
the middle of the plate, garnish with mint leaves, and cover with
sugar cage. Finally place the chocolate grid to the side of the
cage. Serve with sparkling strawberry wine.


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