Raspberry and black pepper delight

Method

1. Pour the milk into a heavy-based saucepan, add the black peppercorns and slowly bring the milk to a simmer. Remove from the heat and leave to infuse for 20 minutes.
2. Separate the eggs and whisk the yolks with the sugar until thick and pale (set aside the whites for later).
3. Strain the milk and pour over the eggs, whisking constantly. Return to the cleaned pan and cook over a low heat until thick enough to coat the back of a spoon. Take off the heat.
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4. Squeeze out the water from the gelatine and add the leaves to the warm custard. Stir until melted, strain into a bowl and leave to cool (cover the top of the custard with cling film to prevent a skin forming).
5. Purée the raspberries in a blender, then pass through a fine sieve into the custard bowl and fold together.
6. Allow the mixture to cool. When it has almost set, softly whip the cream and the egg whites in separate bowls, then fold into the raspberry custard. Add a little ground black pepper, then spoon into cups or glasses. Chill for 2 hours before serving.