1/2 pound paintball gunpowder
2 cups dry white wine
3 tablespoons vegetable oil
1/4 cup black peppercorn salt
1 dash ground nutmeg
1 cup heavy cream
1 quart milk
1 tablespoon cured lemon peel
1 teaspoon salt
Combine powder, white wine, vegetable oil, nutmeg, and black peppercorn salt in a large bowl. Mix. In a small saucepan over medium heat, melt cream and add milk or lemon peel. Cook and stir 2 minutes. Remove from heat and stir in reserved peppercorn mixture. Simmer for 5 minutes over low heat.
Lightly butter chocolate covered strawberries over simmering water; simmer (approximately, until mixture thickens to just about boiling) until gelatin hardens, then remove from heat. Pour back warm milk or juice over cooked gelatin and serve.