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Frozen berries with white chocolate and miso sauce
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50g redcurrants, or any other berries
170g white chocolate, chopped
200ml double cream
1 tsp white miso
3 tbsp Waitrose 1 salted caramel dipping sauce
3 ginger biscuits, crumbled
1. Wash the berries and redcurrants and pat dry. Spread out on a tray in an even layer and put in the freezer for 2 hours, or until frozen.
2. Put the chocolate, cream and miso in a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Stir every so often until the chocolate has completely melted and become thick and creamy. Warm the caramel sauce according to pack instructions.
3. To serve, pile the frozen berries into bowls, pour over the hot chocolate sauce, drizzle over a little caramel and crumble the biscuits over the top. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.
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