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Frozen Berries with Warm White Chocolate & Cardamom Sauce
The touch of cardamom in Rococo’s white chocolate gives this classic summer dessert a twist.
Ingredients
- 225g strawberries
- 225g raspberries
- 125g blueberries
- 70g Rococo White Chocolate with Cardamom
- 250ml double cream
Prep: 10 mins + freezing | Cook: 3-5 mins
Method
1. Hull the strawberries. Spread the strawberries, raspberries and blueberries out in a shallow roasting tin or baking tray with a lip (to stop the berries rolling everywhere). Freeze for 1 hour to overnight.
2. Chop the chocolate into small chunks. Tip them into a small pan and pour in the double cream. Gently heat, stirring, till the chocolate has melted and formed a smooth sauce.
3. Divide the berries between four glasses or small bowls. Pour over the warm chocolate sauce to serve.
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£4.50(£2.00 per 100g)
Contents will change depending on the season & harvest
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