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.
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