| An unctuous combination of white chocolate and whipped cream that’s irresistible. |
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For 4 :
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Hull the strawberries and arrange them in the bottom of the sundae dishes. If necessary cut into 2 or 3 pieces.- Pour the cream into a saucepan. Heat gently. As soon as it is hot add the white chocolate broken into pieces. Take off the heat and leave to melt for 2 minutes. When the chocolate has melted, mix well. Don’t worry if you see any lumps, they will disappear when you mix again. Do not reheat.Pour the cream into a large cooled jug. Leave to cool.
- When the cream mixture is cool, beat for 3 minutes to a frothy consistency. Take care not to beat for too long as this can cause the cocoa butter to form lumps.
- Pour the cream mixture over the strawberries.
- Place the sundae glasses in the fridge for 1 hour after covering them with cling film to prevent the chocolate from absorbing any odours in the fridge.
- Decorate each one with a teaspoon of strawberry jam (without any bits of fruit) and a sprig of mint.
Serve with extra whole fresh strawberries on the side.
According to the season, substitute raspberries for the strawberries.
