Iced Berries with White Chocolate Sauce
Smaller berries are perfect for this, as larger ones like raspberries, loganberries, and blackberries do not defrost quick enough. However, you can get around this by half defrosting the larger berries for 30-40 minutes before adding.
Ingredients
- 500 g frozen berries, currants, blueberries etc
- 8 Amaretti biscuits, crushed
- 250 g white chocolate
- 300 mls double cream
- 1 tsp vanilla bean paste
- finely grated lemon zest
Instructions
- Melt the white chocolate along with the cream and vanilla bean paste over a pan of gently simmering water.
- Lay the fruits no more than 1 layer thick onto a large bowl, then top with half the crushed biscuits and leave for 10 minutes.
- When ready to serve, spoon over the hot white chocolate and vanilla cream, then sprinkle over the rest of the biscuits and a little zest and serve. The chocolate should just melt the berries.
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Nutrition
467
Calories
32G
Fat
20G
Saturates
38G
Sugars
69G
Salt
5G
Protein
42G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
