August 07, 2010

White Chocolate Ice Cream and Berry Compote

About 2 years ago, when we were living in Dorset, Luke and I went on a day away to the New Forest. We had lunch in a nice café and for pudding had a white chocolate milk-shake. We liked it so much, that after our afternoon walk, we went back to the café and had another one. Back home, we were determined to try it again. We tested it using white chocolate that we melted: this didn’t work. We bought white chocolate powder: the result was not what we expected either. We thought about white chocolate syrup but couldn’t get hold of it. So finally, I found white chocolate ice cream in Waitrose...we tried it...and yes, that was it! Almost as good as in the café!

Did I ever tell you that I’m a big fan of white chocolate? You probably can expect quite a few recipes with it on my blog in the future.

My friend Annabelle gave me the recipe of this white chocolate ice cream. I think it can’t be easier than that to make ice cream – you don’t even need an ice cream machine. Making it reminded me of that white chocolate milk shake, yum...

Berries are plenty on stalls at the moment. I made berry compote to go with the ice cream. If you’d rather have a mousse than an ice cream, simply don’t put it in the freezer, just leave it in the fridge overnight and that will do the job.

White Chocolate Ice Cream and Berry Compote – serves 4

• 200g white chocolate • 200ml whipping cream • 300g mixed berries (blueberries, raspberries, strawberries, currants, etc) • 3tbsp sugar

1. Melt the chocolate in a bowl placed above a pan of simmering water, stirring. Take out of the heat. 2. With an electric beater, whip the cream until it forms soft peaks, but not too firm. 3. Mix well the chocolate together with the cream. Place in a freezer-proof box and place in the freezer overnight. 4. Prepare the compote: put the berries in a medium-sized saucepan with the sugar, and cook on a low heat until the fruits are soft. This should take 10-15min. 5. Scoop the ice cream and put it into glasses or bowls. Drizzle over the warm or cold compote and enjoy.

Glace au Chocolat Blanc et Compote de Fruits Rouges – pour 4 personnes

• 200g de chocolat blanc • 200ml de crème fleurette • 300g d’un mélange de fruits rouges (myrtilles, framboises, fraises, groseilles, etc) • 3cs de sucre

1. Faire fondre le chocolat au bain-marie. Mettre ensuite hors du feu. 2. Battre la crème en chantilly pas trop ferme. 3. Bien mélanger le chocolat avec la crème, puis transférer dans un récipient pouvant aller au congélateur, et mettre au congélateur pendant une nuit. 4. Préparer la compote. Mettre les fruits rouges avec le sucre dans une casserole de taille moyenne. Faire cuire à feu doux jusqu’à ce que les fruits deviennent tendres. Cela devrait prendre 10-15min. 5. Faire des boules de glace et les mettre dans des verres ou dans des bols. Verser dessus de la compote, chaude ou froide et déguster.

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