This recipe for iced berries with hot white chocolate sauce is my approximation of The Ivy’s famous pudding. While the berries you get there may be a more beautiful mixture of blue-black, ruby red and pale yellow, this sauce is no snob, and will happily perk up a regular packet of frozen berries. If you’re inclined to detail, buy the berries fresh and freeze them on a tray laid out carefully in one layer, with a little space in between each. If you buy a bag of frozen berries, take a few moments to winkle the fruit away from the blocks of coloured ice that gather around them, as it will water down the sauce as it melts
Ingredients
100g good white chocolate, broken up
80ml double cream
200g mixed frozen berries (not strawberries)
Method
Put the chocolate into a bowl that can sit over a pan of boiling water, or the top half of a double boiler if you have one. In a small saucepan, bring the cream just to the boil, then pour it over the chocolate, stirring so that it melts the chocolate. If the chocolate has not all melted, set the bowl over a pan of boiling water and continue to stir until it has. Set the sauce aside until you’re ready to use it.
Gently reheat the sauce, stirring to make sure it is smooth and creamy. Pour it directly over the frozen berries and serve immediately.
Joanna Weinberg has written cookery columns for The Times, Red and currently Condé Nast Traveller. She has written two cookbooks, How to Feed Your Friends with Relish and Cooking for Real Life, published by Bloomsbury, and runs Kitchen Table Cookery at The Talbot Inn, Somerset.
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