Frozen berries with white chocolate and coconut sauce
This retro restaurant dessert was made famous by The Ivy, and it’s so simple to make at home. Use a mixture of frozen red berries (avoiding any large strawberries) and top with a simple hot chocolate sauce. The clash of temperatures and textures as the sauce slowly warms the berries is hard to beat.
Ingredients
Metric
Imperial
- 150g of white chocolate
- 150g of double cream
- 2 tbsp of coconut rum
- 500g of frozen mixed berries
Method
Heat the chocolate and cream very gently in a bain marie until glossy, then stir in the rum
- 150g of white chocolate
- 150g of double cream
- 2 tbsp of coconut rum
Scatter the berries into bowls and pour over the warm chocolate sauce
- 500g of frozen mixed berries
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