Iced forest fruits with white chocolate sauce

This recipe has apparently been on the menu at The Ivy since it opened in 1981. Simple to prepare, and terribly naughty. Just tell yourself it’s one of your “five portions a day”. This quantity serves about 4.

500g frozen mixed berries (blackcurrants, redcurrants, raspberries … but not strawberries, they are too big)
300g good-quality white chocolate
300 ml cream

Break up the chocolate into small pieces and put it in a double boiler with the cream. Leave it to melt over simmering water for about half an hour, stirring every now and then; this can be done before the meal or while you are eating the main course. Once it’s ready turn off the heat and cover to keep it warm.

Five to ten minutes before serving, take the fruit out of the freezer and put on plates. Pour the hot sauce into a warmed jug, take plates and jug to the table, and pour the sauce over the fruit. That’s all! As the fruit thaws, its juices mingle with the sauce

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