Frozen Berries with Hot White Chocolate Sauce

Ingredients

Berries:

6 ounces fresh blackberries

6 ounces fresh blueberries

6 ounces fresh raspberries

4 fresh strawberries, halved lengthwise

White Chocolate Sauce:

8 ounces heavy whipping cream

1 vanilla bean, split lengthwise

8 ounces good-quality white chocolate, finely chopped

Berries:

180g fresh blackberries

180g fresh blueberries

180g fresh raspberries

4 fresh strawberries, halved lengthwise

White Chocolate Sauce:

250ml thickened cream

1 vanilla bean, split lengthwise

250g good-quality white chocolate, finely chopped

Directions

PREP TIME
2
HRS
15
MINS
COOKING TIME
Serves
4
Make-Ahead:

The berries can be frozen 1 day ahead. The white chocolate sauce can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the sauce over low heat before using.

Make-Ahead:

The berries can be frozen 1 day ahead. The white chocolate sauce can be made 1 day ahead, cooled, covered, and refrigerated. Rewarm the sauce over low heat before using.

To prepare the berries:

Arrange all the berries in a single layer on a baking sheet, making sure they are well spaced apart. Cover with plastic wrap and freeze for 2 hours, or until the berries are frozen.

To make the white chocolate sauce:

Meanwhile, place the cream in a medium heavy saucepan. Using a small sharp knife, scrape the seeds from the vanilla bean into the cream. Add the bean to the cream. Bring the cream to just below simmering over medium heat.

Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean. Let stand for 5 minutes to allow the chocolate to melt slightly, then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.

To serve:

Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve immediately.

To prepare the berries:

Arrange all the berries in a single layer on a baking tray, making sure they are well spaced apart. Cover with plastic wrap and freeze for 2 hours, or until the berries are frozen.

To make the white chocolate sauce:

Meanwhile, place the cream in a medium heavy saucepan. Using a small sharp knife, scrape the seeds from the vanilla bean into the cream. Add the bean to the cream. Bring the cream to just below simmering over medium heat.

Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean. Let stand for 5 minutes to allow the chocolate to melt slightly, then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.

To serve:

Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve immediately.