Frozen Berries with White Chocolate Cream

Bitter Frozen Berries with White Chocolate Cream

In the extreme weather of Summer in Australia – temperatures of 47C in Adelaide and catastrophic fires across Australia – we made this beautiful dish. It was a change from consuming copious amounts of icecream and fruit lassi. It really is beautiful – sweet, chocolaty with overtones of the bitters used to dress the fruit. It is my new favourite Ottolenghi dish.

It is a dish from the Dessert section of Ottolenghi’s Plenty More. We don’t often make dessert but this one is one of the best, now on our Summer rotation. With all Ottolenghi recipes I feel free to substitute whatever is in our fridge or pantry at the time. For this recipe, I bought a bag of mixed frozen berries, and used primarily the berries other than the strawberries. It was delicious and a cost effective way of making this dish in Australia. He suggests using a lot of red and black currents, but they are hard to get and expensive here. If you find your fruit too sweet with the chocolate cream, add some lemon juice to them.

You can check Ottolenghi’s original recipes in his books and in his various print columns.

The berries in fact are very useful for other dishes – serve them with Rice Pudding, Besan Payasam, for instance, or with French Toast.

Similar recipes include Blueberries with Bay Custard and Gin, Creme Fraiche Icecream, Junket with Macerated Strawberries and Passionfruit, and French Toast with Baked Strawberries.

Browse all of our Desserts, Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.

Bitter Frozen Berries with White Chocolate Cream

Bitter Frozen Berries with White Chocolate Cream

ingredients for approx 6 serves
90g white chocolate, chips or a block broken into very small pieces
400ml heavy cream
350g fresh or frozen berries (strawberries, raspberries, blackberries, black currants, red currants etc)
40ml Angostura bitters, plus a few extra drops to finish
3 Tblspn icing sugar
6 biscotti or another hard biscuit to serve

method
If using fresh berries, place them in the freezer overnight until frozen.

Prepare a white chocolate ganache. Place the chocolate in a medium heatproof bowl. Pour 160ml cream into a small saucepan and bring to a boil, making sure it doesn’t spill over. Pour the hot cream over the chocolate and stir until all the chips have melted. Leave to cool before covering the bowl with plastic wrap and chilling it in the fridge for at least 5 hours or overnight.

When ready to serve, place the remaining cream in a bowl and add the ganache. Whisk together – by hand or with a hand-held mixer – to form very runny peaks. Take care not to pass this stage, as the cream will separate if it’s over-whipped.

Put the frozen berries in a plastic bag, place on a flat surface, and bash a few times with a rolling pin until the berries are roughly crushed. Pour them into a bowl and mix with the bitters and icing sugar. Stir until the sugar dissolves, and leave to rest for 5 minutes until the berries are semi-frozen.

Divide the cream between small glass bowls and spoon the berries on top. Alternatively, place the cream in a mixing bowl, add the berries, and swirl through before spooning into individual bowls. Finish with a few drops of the bitters and serve with a biscuit alongside.

Bitter Frozen Berries with White Chocolate Cream

recipe notes and alternatives
I find the biscuit is optional.

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