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.

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