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

FROZEN BERRIES WITH A WARM WHITE CHOCOLATE SAUCE

(Serves 4)

Ingredients:

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

Action:

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.