Raspberry and black pepper delight
- September 2010
- Serves 6-8
- 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.
- 20.7g (11.8g saturated)
- 0.5g (10.8g sugars)
For 8 servings
- 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
- 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.
- Separate the eggs and whisk the yolks with the sugar until thick and pale (set aside the whites for later).
- 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.
- 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).
- Purée the raspberries in a blender, then pass through a fine sieve into the custard bowl and fold together.
- 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.
This recipe contains raw egg.
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