This creamy, white chocolate and red fruit dessert is the perfect way to end a summer lunch. The red berry coulis tastes like sunshine!
White Chocolate Creams with a Red Berry Coulis
- 100g white chocolate
- 300g Greek yogurt
- 250g strawberries, hulled and chopped
- 100g red currants
- 2 tbsps raw cane sugar
- ½ tbsp Kirsch
- mint leaves and fresh fruit, to serve
Gently melt the chocolate au bain marie. Allow it to cool for a minute and stir in the yogurt until you have a smooth consistency. Divide the cream over four glasses and allow to set in the fridge for a few hours. To make the coulis: Put the strawberries, currants, sugar and Kirsch in a pan. Allow this to come to the boil and immediately reduce the heat. Cook for 10-15 minutes making sure you mash all the fruit as it cooks. The sauce should be thin and not have the consistency of jam. Leave to cool before refrigerating. To serve, pour some of the coulis over each cream and decorate with the mint and fresh fruit.