Combine equal parts fresh strawberry puree, white balsamic cream and pure cane sugar. Mix and strain through chinois.
For champagne foam
Fill cream charger with 10¼ parts decarbonated champagne or prosecco of choice and 3½ parts pasteurised egg white. Close lid, charge with cream charger, shake and chill.
Shake and strain into chilled coupe. Top with champagne foam.
Garnish with cracked pepper and strawberry slice.