(TV Diner) - Pastry Chef Shannon Black from the Beacon Hill Hotel and Bistro is whipping up a dessert that's perfect for summer.

Just so you know the segment involves some strawberries, a chef and a finger!

You don't want to miss this one.

Pay close attention!

For this recipe and more, check out: www.necn.com/tvdiner/recipes

Executive Chef Shannon Black's Strawberry Festival Dessert

Beacon Hill Hotel & Bistro

Strawberries, hulled and quartered

Basil chiffonade for garnish

Balsamic Chocolate Sauce:

1 c. Balsamic vinegar

2 T. sugar

* Reduce in saucepan to 1/4 of the volume, pour over:

2 oz. semi sweet chocolate

* Mix with spatula until well blended

Olive Oil Ice Cream:

1 1/2 c. whole milk

1 c. heavy cream

1/2 c. sugar

pinch of sea salt

4 egg yolks

1/2 c. high quality fruity olive oil

* In saucepan, heat milk, cream, sugar and salt to 185F

* Slowly temper in the hot liquid over the egg yolks in a thin stream while whisking constantly.

* Cool in ice bath and whisk in olive oil. Allow to sit overnight in cooler.

* Spin ice cream according to manufacturer's instructions.

Pink Peppercorn Meringues:

1/4 c. egg whites

Pinch of cream of tartar

5 T. sugar

1/2 c. sifted confectioners' sugar

3/4 t. pink peppercorns, crushed (+ more for garnish, if desired)

* Heat oven to 150F

* In stand mixer, slowly beat egg whites with cream of tartar until frothy.

* Increase mixer speed to medium. As egg whites begin to develop, add granulated sugar 1T at a time.

When egg whites are white and glossy, add final tablespoon of sugar.

Beat until stiff

Gently fold in the sifted confectioner's sugar and crushed peppercorns. Pipe into quarter sized circles on parchment lined sheet pan.

* Dry in oven approximately 2 hours.

Assembly:

Fill dish with Strawberries.

Drizzle Balsamic Chocolate Sauce over the strawberries.

Top with a small scoop of Olive Oil Ice Cream and garnish with Basil Chiffonade.

Serve with Pink Peppercorn Meringues.