Mark Hix recipe: Iced blueberries with hot white chocolate sauce

Serves 4
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Indy Lifestyle Online

One of those perfect marriages of ingredients, and one of the easiest desserts to prepare and serve at a dinner party. The idea came from a customer back in my Le Caprice days. I can't think why more chefs haven't copied it. Maybe it's because it's not stretching enough for most pastry chefs.

But when it comes to producing a beautiful dessert at home, that's a virtue. And what could be simpler: berries biding their time in the freezer and white chocolate sauce gently heating over a pan of simmering water, until you're ready to serve and gobble it all up. This version uses just one berry but, if you like, you can use a mixture of summer fruits.

350-400g blueberries, frozen

For the sauce

300g best-quality white chocolate, buttons or bars, chopped into pieces
300ml double cream

Put the chocolate and cream into a bowl over a pan of simmering water for about 20-30 minutes, stirring every so often. This can be done while you are eating your starters or mains. When the sauce is hot, just cover it with clingfilm and turn the heat off.

Five minutes before serving, put the blueberries on to a dessert plate and leave at room temperature to lose a little of their chill for 3-4 minutes, but don't, however, let them start defrosting.

Transfer the chocolate sauce into a serving jug. Place the berries in front of your guests and pour the hot chocolate sauce generously over the berries at the table.

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