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Blackberry & white chocolate mallow
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2 tbsp caster sugar
1 litre semi-skimmed milk
200g Waitrose Belgian White Chocolate, chopped
125g marshmallows, halved
1. Place the blackberries and sugar in a food processor or blender and blitz until puréed. Press through a sieve into a bowl to remove the seeds.
2. Bring the milk to the boil in a saucepan then pour into a large heatproof jug and stir in the chopped chocolate. Leave for 5 minutes, stirring frequently until the chocolate has melted.
3. Pour into 6 heatproof glasses or mugs then scatter the marshmallows over the top. Spoon the blackberry purée over the marshmallows and serve with spoons.
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