Serves 6

Ingredients:
2 tbsp superfine sugar
2 tbsp crème de cassis or
blackcurrant liqueur
1⁄4 cup water
8oz (225g) blueberries
8oz (225g) raspberries
8oz (225g) strawberries, quartered
5oz (150g) Belgian 100 percent
white chocolate
11⁄4 cup heavy cream

Method:
1 Put the sugar, crème de cassis, and water into a shallow saucepan. Gently heat, then add the blueberries and simmer for a few minutes or until just starting to soften. Remove from the heat and add the raspberries and strawberries. Mix together and leave in the pan to cool completely.

2 Put the chocolate and cream into a bowl set over a pan of just-simmering water and stir until runny. Take care not to overheat the chocolate or it will lose its shine and sieze. Leave to cool and thicken slightly.

3 Divide the fruit among wine or cocktail glasses. Pour the white chocolate sauce over the top, then place in the fridge for 2 hours to set slightly.

PREPARE AHEAD
The fruit can be prepared up to 2 days ahead and the desserts assembled up to 12 hours ahead. Not suitable for freezing.

Magenta fruit compote with white chocolate sauce Recipe