Native pepperberry cream
Thawed native pepperberries will bleed a burgundy juice into cream sauces and can be used for a feathering or ‘comet’ effect. They also make a versatile native pepperberry butter simply whipped into butter and left chill overnight for the flavour to infuse. Use native pepperberry cream or butter as an accompaniment to vegetables, savoury baked dishes or as a topping for meats or seafoods.
10 fresh frozen native pepperberries per serve, thawed
white wine meat stock reduction
cream for thickening
Thicken the stock reduction with the cream and add the native pepperberries. Stand briefly, plate up and serve.