London's Ivy restaurant has a star dessert on its menu that is plateful of frozen berries with hot chocolate sauce poured over them. It's immodest to say it, I know, but I prefer my version: the iced part is the white chocolate; the hot sauce, a tart, beaded river of blackberries. Scoop the ice cream into knickerbocker glory glasses, if you've got them, and pour the molten bramble sauce over. Even if you think you don't like white chocolate, you'll like this.
For the sauce:
- About 5 ounces blackberries
- 4 scant tablespoons granulated sugar
- juice of half a lemon
- 1 teaspoon balsamic vinegar
- 1 teaspoon arrowroot, mixed to a paste with a little cold water
Put the berries, sugar, lemon juice, balsamic vinegar and cup water in a saucepan and bring to the boil, turn down heat and cook for a few minutes. Take the pan off the heat and stir in the arrowroot paste. Pour into a wide-mouthed pitcher or bowl with a ladle and take to the table with the ice cream.
Serves 6.
Reprinted from Forever Summer by Nigella Lawson. Published by Hyperion Books.
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