- 140g strawberry, hulled and cut into halves or quarters
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 140g each fresh raspberry and blueberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- grated zest 1 small lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 142ml pot double cream
- 2 tbsp icing sugar
Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.