• 2 1/2 cups (625 mL) chopped strawberries
• 1 cup (250 mL) 10 % cream
• 1 cup (250 mL) plain yogurt (non fat)
• 1/4 cup (60 mL) honey
• Juice from 2 oranges, about 1/2 cup (125 mL)
• pinch of Sea salt
• Peppered whipped cream
• 1/2 cup (125 mL) 35 % cream
• Fresh ground black pepper and sea salt , to taste
• Drunken Berries
• 1 cup (250 mL) balsamic vinegar
• 1 cup (250 mL) port
• 10 raspberries
• 10 blackberries
• 4 strawberries, diced

1. In a blender combine strawberries, 10 % cream, yogurt, honey and orange juice; puree until smooth. Season with sea salt. Refrigerate until ready to serve.
2. Peppered Whipped Cream
3. Place a small clean stainless steal bowl in the freezer for 5 minutes. Add 35 % cream to chilled bowl and with a metal whisk, whisk it until stiff peaks form. Gently stir in pepper and salt. Make ahead: Cover and refrigerate for up to 8 hours.
4. Drunken Berries
5. In small saucepan; bring balsamic vinegar to boil over medium-high heat; reduce heat and simmer about 10 minutes or until slightly thickened and syrupy (about 1 tbsp/15 mL). Cool to room temperature. Repeat the process with the port wine.
6. In small bowl combine, raspberries, blackberries and strawberries; gently stir in 1 tbsp (15 mL) each balsamic and port syrups.
7. Place a heaping tablespoon of the drunken berries into the center of a shallow soup bowl. Carefully pour the chilled strawberry soup around the drunken berries. Place a teaspoon of Peppered Whipped Cream on top of the Drunken Strawberries.

Prep. Time: 20 mins
Cooking Time: 15 mins
Servings: 4