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How to Make White Chocolate Pots with Sumac-soured Berries A Whisper of Cardamom: Sweetly spiced recipes to fall in love with by Eleanor Ford (Murdoch Books, £26). Photography by Ola O. Smit.
February 2024
Reading time 2 Minutes
This is an outrageously easy pudding - not that your guests will ever know it. They'll be too busy being enraptured by the combination of silky sweet cream and mouth-puckeringly sour raspberries. You could use other berries here too - blackberries, strawberries, blueberries, cranberries, pomegranates. Sumac and pomegranate molasses both bring tartness to contrast with the white chocolate and enhance the flavour of the fruit. Just taste for sweet-sour balance and adjust accordingly.
  • For the white chocolate pots
  • 150g best white chocolate
  • 150ml creme fraiche
  • 150g Greek-style yoghurt
  • For the sumac-soured berries
  • 200g raspberries or other berries
  • 2 tsp pomegranate molasses
  • 1 tsp ground sumac, plus more for sprinkling
  • 1 scant tbsp demerara sugar

Break the chocolate into squares and melt gently in a bowl set over simmering water. Remove from the heat and stir through the creme fraiche then the yoghurt. Divide into four small pots or glasses and chill in the fridge for a few hours.

Just before serving, use a fork to half crush the raspberries with the pomegranate molasses and sumac. Taste, adding a crunch of demerara sugar if needed.

Spoon the raspberries onto the chocolate pots and sprinkle over a final pinch of sumac.

For a spicy kick, trade the sumac for a pinch of ground cayenne.

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