Instructions:

Bring milk to simmer, add grated parmesan and 5g peppercorns. Reserve and let infuse for at least one hour. Gently seat down chopped leeks until veri soft adding some water if needed. Blend into a thick puree. When you are about to plate up, pass the milk mixture through a fine sieve and reheat it without boiling. With a hand blander or a milk frother, incorporate as much air as possible making some bubbly froth on the top of the milk. Build up the dish by placing a tsp of leeks puree at the bottom, then the froth and finish with crushed pink peppercorns.