SERVES 8
PREPARATION TIME 5-10 minutes, plus freezing
COOKING TIME 5 minutes

800 g mixed berries (such as raspberries, blueberries, redcurrants)
75 ml double cream
400 g white chocolate, chopped
1 tablespoon Poire William
Fresh strawberries (optional)

In advance: Wipe the berries on kitchen paper, discarding any with mould or bruises. Line a shallow baking tray with greaseproof paper and space the berries on it. Put the tray into the freezer.

Half an hour before serving, take the berries out of the freezer. Gently melt the cream and chocolate together over a very low heat. When the chocolate has melted, add the Poire William and carefully bring the chocolate mix almost to simmering point, but not quite. Remove from the heat. Either pour into a warm jug and serve with the frozen berries, or place a small amount of sauce in each glass and take to the table for people to add the fruit. For colour and decoration, you could add a fresh strawberry or two.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB