Boozy red fruit with white chocolate and cream
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Boozy red fruit with white chocolate and cream
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
375Kcal
Fat
24gr
Saturates
15gr
Carbs
26gr
Sugars
26gr
Fibre
3gr
Protein
3gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 100ml dark rum
- 50ml Cointreau
- 50ml Monin pure cane sugar syrup (gomme syrup), found in the spirits aisle in store
- seeds of 1 vanilla pod
- 300g raspberries
- 450g cherries
- 400g strawberries
- 100g pomegranate seeds
- 300ml double or whipping cream
- 1 tbsp icing sugar
- 1 x 100g bar Belgian white chocolate
Step by step
Get ahead
Make up to the end of step 2 up to three hours ahead.
- Mix the rum, Cointreau, gomme syrup and vanilla seeds in a large bowl.
- Add all the fruit – pit and halve the cherries and hull and halve or quarter the strawberries. Gently mix together and leave to macerate for at least 30 minutes.
- Whip the cream with the icing sugar to soft peaks. Serve with the fruit and finish with generous shavings of white chocolate.
