RASPBERRY, BALSAMIC & PEPPERCORN PARFAIT
SERVES 8
Black pepper has a deeply aromatic warmth – woody, floral, sometimes even with a suggestion of citrus. These qualities work very well with berries, bringing out their sharpness and fragrance. Balsamic vinegar plays a similar role; both are there as support acts for the raspberries to make them taste more, well, raspberryish.
350g raspberries, plus more to serve
1 tablespoon runny honey
1 tablespoon balsamic vinegar
1 teaspoon black peppercorns, ground
150g (⅔ cup) caster sugar
4 egg yolks
200ml (generous ¾ cup) double cream
SPICE SWITCH
Add a teaspoon of rose water in place of, or in supplement to, the pepper.
Line a narrow loaf tin or 1-litre freezer box with cling film.
Quarter 50g of the raspberries and set aside. Press the rest through a sieve to make a scarlet purée (blend first if you want to – easier but more washing up). Mix in the honey, balsamic and black pepper, then set this aside, too.
Make a syrup with the sugar and 100ml (scant ½ cup) water. Bring slowly to the boil to melt the sugar, then raise the heat and cook until it reaches 120°C – firm ball stage.
Meanwhile, whisk the egg yolks until they lighten, ideally in a stand mixer. As soon as the syrup reaches temperature, start trickling it very slowly into the yolks as you whisk. Keep whisking at high speed for 5 minutes or more, until the mixture is cool and has expanded in volume to a billowy mass. Fold in the raspberry purée. Chill in the fridge.
Whisk the cream until soft and thick – stop before the peaks stiffen. Fold in the raspberry mixture to create a uniformly pink cream. Add the quartered berries and very gently fold together – just a few deep folds with a large spoon.
Scrape into the lined tin, cover with cling film and freeze for at least 6 hours or overnight. Turn out onto a plate to serve, remove the cling film and cut into thick slices. Serve with more fresh raspberries.