Directions

1. Heat butter in a skillet over medium heat until melted, then add the black pepper and let it sizzle for 30 seconds. Toss in the strawberries and quickly warm them through before removing from heat.
2. For the Paillot de Chèvre Cheese brûlé, slice the cheese and place small slices onto serving spoons, allowing them to reach room temperature.
3. Arrange the cheese-topped spoons on a serving plate, sprinkle a thin layer of caster sugar over each slice, and brûlé it with a torch until the sugar melts and turns a light golden colour. Let the sugar set, then repeat the torching process with another thin layer of sugar.
4. Once the second layer is set, top with the peppered strawberries for garnish.