Loosely adapted from a Patricia Lousada recipe that I combined with a happy error of mine, this is drop dead easy to make and turned out to be quite an elegant dessert when served on a pretty plate.
Raspberries and blueberries freeze brilliantly and I always have some ready-frozen, in which case this dessert can be assembled in under 30 minutes. Otherwise, just spread the fresh berries in a single layer on a plate and freeze them overnight.
I’m not normally a fan of white chocolate, preferring the darkest of the dark – but I must say, this is really wonderful!
FROZEN BERRIES WITH A WARM WHITE CHOCOLATE SAUCE
2 cups each (240ml measure) of frozen raspberries and blueberries
1 cup (240ml) of heavy (double) whipping cream
7 oz (200g) of good quality white chocolate chips such as Ghiradelli
1 teaspoon of pure vanilla or finely grated orange zest
To make the sauce, combine the chocolate chips, cream and vanilla (or zest) in a bowl set over barely simmering water, making sure the bottom of the bowl doesn’t come into contact with the water. Check after a few minutes and give it a good stir every now and then until the chocolate has completely melted. Remove from the heat and let it cool for a few minutes.
Divide the frozen berries between 4 dishes or dessert plates and pour the sauce over and around the berries to serve.