For a simple, sophisticated dessert, top a mixture of summer fruits with a white-chocolate sauce and grill just before serving. It takes just minutes. The combination of hot caramelised sauce and still-chilly fruits is irresistible.
140g/5oz strawberries, hulled and cut into halves or quarters
140g/5oz each fresh raspberries and blueberries
grated zest 1 small lemon
100g/4oz white chocolate
142ml pot double cream
2 tbsp icing sugar
Scatter the berries into medium remekins or a large, shallow heatproof dish, preferably in a single layer. Sprinkle with the lemon zest, cover and chill until ready to serve.
Meanwhile, break up the chocolate into a small heatproof bowl. Heat the cream in a pan until almost boiling, then pour onto the chocolate. Leave for 3 mins, then stir slowly until dissolved. Allow to cool to room temperature until thickened.
To serve, heat the grill for a good 5 mins until glowing hot. Spoon the chocolate cream over the berries, sprinkle over the icing sugar and place under the grill. Grill for 2-3 mins until the sauce begins to brown, turning the dish if necessary. Remove and serve immediately.
356 kcalories, protein 3g, carbohydrate 27g, fat 27g, saturated fat 11g, fibre 1g, added sugar 20g, salt 0.10g