It was only a matter of time before I referenced the Food Goddess herself – Nigella Lawson. Anyone who knows me, is fully aware of my somewhat obsessive love for this domestic goddess – I’m still convinced if she just met me, we’d be the best of friends. I mean, we like the same things – wearing black dresses, sticking our fingers into bowls of chocolate, fairy lights… But in all seriousness, there’s no other person who makes me want to get into the kitchen and cook something as much as Nigella. And inevitably, that ‘something’ is usually not that healthy. Bonus.
Over Christmas, my parents and I had finished dinner and were stuffed. Well, almost. Mum and I had a sneaky little yearning for something sweet. It wasn’t appropriate to start whipping up a Croquembouche after a few glasses of wine, so we dug out Nigella’s latest book Nigellissima and made what might be the finest, laziest, tastiest post-dinner treat I’ve had – Iced Berries with Limoncello White Chocolate Sauce. It is actually really similar to a dessert I had at the wonderful Boundary Restaurant in Shoreditch and is a perfect combination of sharp and sweet. And it’s pretty easy to whip up if you want to show off to your friends as the ingredients can sit happily in your fridge freezer until needed.
Once Mum and I started eating this, all of a sudden Dad arrived with a spoon hidden in his back pocket. So watch out for converts…
- 250ml/9fl oz double cream
- 4 tbsp limoncello
- 200g/7oz white chocolate, finely chopped
- 500g/1lb 2oz frozen mixed berries (unthawed) – I went with a combo of raspberries, blackberries, blackcurrants and blueberries, but any will do
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). Mum and I actually used a cake stand, which worked nicely and made us feel fancy. 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
Recipe & Image Credit: http://www.bbc.co.uk/food/recipes/iced_berries_with_63709