Iced berries with limoncello white chocolate sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 200g/7oz white chocolate, finely chopped
- 500g/1lb 2oz frozen mixed berries (unthawed)
- 250ml/9fl oz double cream
- 4 tbsp limoncello liqueur
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put the double cream and two tablespoons of the limoncello in a milk pan, and heat it until just about to come to the boil, but not actually boiling.
- Take the pan off the heat and add the white chocolate, then swirl the pan about so that it is all submerged.
- Take the berries out of the freezer and arrange them in a single layer in a dish or plate that has a small lip (so that the sauce doesn’t drip off later). Sprinkle with the remaining two tablespoons of limoncello and leave for five minutes, during which time you can swirl your white chocolate pan about every now and again to help the chocolate melt into the lemony cream.
- Using a rubber spatula, gently stir the chocolate-cream mixture, still off the heat, until it’s smooth, then pour it over the berries and serve immediately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula