Raspberry, Balsamic & Peppercorn Parfait

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.

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Instructions

1.	Line a narrow loaf tin or 1-litre freezer box with cling film.
2.	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).
3.	Mix in the honey, balsamic and black pepper, then set this aside, too.
4.	Make a syrup with the sugar and 100ml (scant ½ cup) water.
5.	Bring slowly to the boil to melt the sugar, then raise the heat and cook until it reaches 120°C – firm ball stage.
6.	Meanwhile, whisk the egg yolks until they lighten, ideally in a stand mixer.
7.	As soon as the syrup reaches temperature, start trickling it very slowly into the yolks as you whisk.
8.	Keep whisking at high speed for 5 minutes or more, until the mixture is cool and has expanded in volume to a billowy mass.
9.	Fold in the raspberry purée. Chill in the fridge.
10.	Whisk the cream until soft and thick – stop before the peaks stiffen.
11.	Fold in the raspberry mixture to create a uniformly pink cream.
12.	Add the quartered berries and very gently fold together – just a few deep folds with a large spoon.
13.	Scrape into the lined tin, cover with cling film and freeze for at least 6 hours or overnight.
14.	Turn out onto a plate to serve, remove the cling film and cut into thick slices.
15.	Serve with more fresh raspberries.