Nothing beats a refreshing dessert to cleanse the palette and satisfy those sweet taste buds. And what better time to try out a new recipe than for Mother's Day, with mouthwatering white chocolate pots with sumac-soured berries?
Combining chocolate and fruit is sure to tickle the taste buds of any loved one you're thinking about treating. What's more, you can pre-make the pots and leave them in your fridge until you're ready to serve, leaving out the stress of timing on the day.
The ingredients of creme fraiche and Greek-style yoghurt make it a light treat, with the touch of white chocolate and sugar sprinkling for a sweet boost. It's easy to make in five simple steps, so anyone can give it a go!
White chocolate pots with sumac-soured berries
Serves 4
Ingredients
- 150g (5½ oz) best white chocolate
- 150ml (generous ½ cup) creme fraiche
- 150g (5½ oz) Greek-style yoghurt For the sumac-soured berries
- 200g (7oz) raspberries or other berries
- 2 tsp pomegranate molasses
- 1 tsp ground sumac, plus more for sprinkling
- 1 scant tbsp demerara sugar
Method
- Break the chocolate into squares and melt gently in a bowl set over simmering water.
- Remove from the heat and stir through the creme fraiche then the yoghurt.
- Divide into four small pots or glasses and chill in the fridge for a few hours.
- Just before serving, use a fork to half crush the raspberries with the pomegranate molasses and sumac. Taste, adding a crunch of demerara sugar if needed.
- Spoon the raspberries onto the chocolate pots and sprinkle over a final pinch of sumac.
Spice switch
For a spicy kick, trade the sumac for a pinch of ground cayenne.
A Whisper of Cardamom: Sweetly spiced recipes to fall in love with by Eleanor Ford (Murdoch Books, £26)
