Raspberry and black pepper delight

Raspberry and black pepper delight
  • Serves icon Serves 6-8
  • Time icon Takes 30 minutes to make, 10 minutes to cook, plus infusing and cooling

This raspberry dessert evokes memories of childhood. Add a grown-up twist with black pepper. A delicious take on Angel Delight.

Nutrition: per serving

Calories
248kcals
Fat
20.7g (11.8g saturated)
Protein
5.2g
Carbohydrates
0.5g (10.8g sugars)
Salt
0.2g
Calories
248kcals
Fat
20.7g (11.8g saturated)
Protein
5.2g
Carbohydrates
0.5g (10.8g sugars)
Salt
0.2g

For 8 servings

Ingredients

  • 200ml whole milk
  • 12g black peppercorns
  • 3 large free-range eggs
  • 60g caster sugar
  • 3 gelatine leaves, soaked in cold water for 5 minutes
  • 300g frozen raspberries, defrosted
  • 250g double cream

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.
  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.

delicious. tips

  1. This recipe contains raw egg.

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