Bitter Frozen Berries With White Chocolate Cream
—Adapted from “Plenty More” by Yotam Ottolenghi
- 3 ounces high-quality white chocolate, such as Valhrona, broken into small pieces
- 1 2/3 cups heavy cream
- 3 cups frozen berries (ideally equal parts red currants, black currants and raspberries or blackberries)
- 2 1/2 tablespoons Angostura bitters, plus more for finishing
- 3 tablespoons confectioners’ sugar
- Firm sugar cookies or biscotti, for serving (optional)
Adapted from wsj.com
Prepare White Chocolate Ganache:
Place white chocolate in a heatproof mixing bowl. Bring ⅔ cup cream to a boil in a small saucepan over medium heat, then immediately remove from heat. Pour hot cream over chocolate and stir until chocolate has melted completely. Let cool at room temperature, then chill, covered, in refrigerator at least 5 hours or overnight.
Fifteen minutes before serving, remove ganache from refrigerator and add it to a large mixing bowl along with remaining cream. Use an electric mixer to beat until very runny peaks form. Don’t over-whip, as ganache will separate if cream becomes dry.
Place frozen berries in a large Ziploc bag and then spread them out (in bag) on a work surface. Use a rolling pin, meat pounder or base of a frying pan to roughly crush berries. Place berries in a bowl, and stir in bitters and sugar until sugar dissolves. Let berries sit to absorb flavors and partially thaw, 5 minutes.
Divide white-chocolate cream among 4-6 serving bowls and top with a scoop of berries. Alternatively, use one large serving dish and swirl berries and chocolate together at the table before dividing among serving bowls. Finish with a few drops of bitters and serve with cookies, if desired.