White Chocolate Pots with Sumac-Soured Berries

(A Whisper of Cardamom p.203)

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.

Serves 4

For the white choc pots

  • 150g (5 1⁄2oz) best white chocolate

  • 150ml (generous 1⁄2 cup) crème fraîche

  • 150g (51⁄2oz) Greek-style yoghurt

    For the sumac-soured berries

  • 200g (7oz) raspberries or other berries

  • 2 teaspoons pomegranate molasses

  • 1 teaspoon ground sumac, plus more for sprinkling

  • 1 scant tablespoon 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 crème fraîche 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.

Recipe by Eleanor Ford from A Whisper of Cardamom

Photo: Ola O. Smit