Ingredients
200g/7oz white chocolate, chopped
400ml/14fl oz double cream
450g/16oz strawberries, quartered
2 tbsp icing sugar
2 tbsp kirsch
mint, to garnish
Method
1. Put the chocolate into a heatproof bowl over a pan of simmering water and heat until almost melted.
2. Remove from the heat and leave to melt completely.
3. Stir until smooth.
4. Pour in the double cream, whisking all the time.
5. Whisk until thickened and cream holds its shape.
6. Place strawberries, icing sugar and kirsch into a pan and heat for three minutes.
7. Remove from the heat and allow to cool.
8. Place a little of cooled strawberry mixture in the bottom of a serving glass.
9. Add a layer of cream mixture.
10. Repeat layering until glass is full.
11. To finish, lid with strawberries and mint garnish.
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Orignal From: Fresh strawberry and white chocolate sundae
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