Raspberry, Balsamic & Peppercorn Parfait
Eleanor Ford
![](https://www.cuisine.co.nz/wp-content/uploads/2024/02/Cuisine-Magazine-Eleanor-Ford-Recipe-Raspberry-balsamic-and-peppercorn-parfait.jpg)
tags:Issue 222
Serves
8Ingredients
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. |
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.
View the recipe collection here
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. |
Images and text from
A Whisper of Cardamom by
Eleanor Ford, photography
by Ola O. Smit. Murdoch
Books RRP $55.