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Privacy NoticeNothing beats a refreshing dessert to cleanse the palette and satisfy those sweet taste buds. And what better time to try out a new recipe than for Mother’s Day, with mouthwatering white chocolate pots with sumac-soured berries? Combining chocolate and fruit is sure to tickle the taste buds of any loved one you’re thinking about treating. What’s more, you can pre-make the pots and leave them in your fridge until you’re ready to serve, leaving out the stress of timing on the day. The ingredients of creme fraiche and Greek-style yoghurt make it a light treat, with the touch of white chocolate and sugar sprinkling for a sweet boost. It’s easy to make in five simple steps, so anyone can give it a go! White chocolate pots with sumac-soured berries
These white chocolate pots with sumac-soured berries are a refreshing dessert to tickle everyone’s taste buds!
(Image: Ola O. Smit)
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Serves 4 Ingredients 150g (5½ oz) best white chocolate 150ml (generous ½ cup) creme fraiche 150g (5½ oz) Greek-style yoghurt For the sumac-soured berries 200g (7oz) raspberries or other berries 2 tsp pomegranate molasses 1 tsp ground sumac, plus more for sprinkling 1 scant tbsp demerara sugar Method Break the chocolate into squares and melt gently in a bowl set over simmering water. Remove from the heat and stir through the creme fraiche then the yoghurt. Divide into four small pots or glasses and chill in the fridge for a few hours. Just before serving, use a fork to half crush the raspberries with the pomegranate molasses and sumac. Taste, adding a crunch of demerara sugar if needed. Spoon the raspberries onto the chocolate pots and sprinkle over a final pinch of sumac. Spice switch For a spicy kick, trade the sumac for a pinch of ground cayenne.
This delicious recipe is from Whisper of Cardamom: Sweetly spiced recipes to fall in love with by Eleanor Ford
A Whisper of Cardamom: Sweetly spiced recipes to fall in love with by Eleanor Ford (Murdoch Books, £26)Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
