Once a favourite at The Ivy in London, this is a true find from top chef Mark Hix – simple but decadent.
Cooking time: 10 mins
1 bag frozen mixed summer fruits
200g white Belgian chocolate
200ml double cream
Cocoa powder to serve
Tip the fruit, still frozen, into a shallow glass bowl or spoon servings into individual dishes and leave them to thaw for 10 minutes or so. Meanwhile, break the white chocolate into pieces in a bowl and add the double cream. Set the bowl over a pan with some simmering water in the bottom, making sure the base of the bowl doesn't touch the water, and let the chocolate and cream melt together. Pour the chocolate sauce over the berries and sieve a little cocoa powder through a tea strainer over the top to serve.
Tip: Buy the Belgian chocolate in the baking section of the supermarket. It's cheaper than on the sweet counter.