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
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.

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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.