If you’ve got a fridge full of summer berries that need to be used up, give this super easy dessert recipe a go and you’ll have a tasty way to get rid of some of them.
This dessert recipe uses frozen raspberries, blueberries and blackcurrents, but if you’ve got fresh berries left over you can just pop them in the freezer so they’re iced and ready to use. Berries are full of vitamin C and antioxidants and this recipe is guaranteed to push up your five-a-day intake, which when it takes this great is even better!
Using white cooking chocolate and cream, you make a really thick and oozing sauce that’s poured over the frozen berries – it’s really as easy as that.
What’s more, the sauce only takes around twenty minutes, so it’s super quick to put together if you’re in a hurry for something sweet.
This recipe makes enough for four people but you can easily double it if you’re feeding a crowd, or if one happy guest asks for seconds!
HOW TO MAKE ICED BERRIES WITH A HOT WHITE CHOCOLATE SAUCE
Put the cream and chocolate into a heatproof bowl over a pan of simmering water. Let it melt, stirring occasionally. When it’s hot (this will take around 20 minutes), it’s ready to go.
Divide the berries between 4 serving plates and leave for 5 minutes.
Put the sauce into a jug then allow your guests to pour at will. The sauce will thicken and become gooey once it hits the coldness of the berries.
- 150ml (¼pt) double cream
- 150g (5oz) white cooking chocolate, such as Menier, broken into small pieces
- 400g (14oz) frozen raspberries, blueberries and blackcurrants
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