Bitter frozen berries with white chocolate cream from Plenty More (page 307) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.295 in the US edition.

  • Ganga108 on March 02, 2022

    In the extreme weather of Summer in Australia – temperatures of 45C to 47C at times 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. We don’t often make dessert but this one is one of the best, now on our Summer rotation. 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. Ottolenghi 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 lemon juice to them.

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