2 half-pints fresh raspberries
2 half-pints fresh blueberries
1 pint fresh strawberries, hulled and sliced thick
1 cup heavy cream
10 oz. good white chocolate (not chips), chopped
1/2 tsp vanilla extract
Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together. Once they're frozen, you can put them in a freezer bag.)
In a heat-proof bowl over a pan of simmering water, heat the cream, white chocolate and vanilla just until the chocolate melts. Don't let the bowl touch the water. Heat the mixture until it's warm to the touch, about 110 degrees F.
Place the frozen berries in one layer on six dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the berries and serve immediately.
[ via House Beautiful magazine, November 2006 ]