Fourth of July

Fresh raspberries with white chocolate-lemon ganache

July  5, 2011
0 Ratings
  • Serves 4
Author Notes

This “Chocolate Decadence” spinoff is a little less decadent than the original recipe,because in this version the raspberries dominate, and the supporting role goes to a lemon-infused, white chocolate ganache that clings to the berries like an elegant cloak. The ganache thickens as it cools, sealing the fruit so that the berries stay plump and juicy. I made this on the Fourth of July—red berries, white cream, and dark blue-black raspberries. —AppleAnnie

What You'll Need
  • 1 pint fresh red raspberries, rinsed and dried
  • 1 pint fresh black raspberries, rinsed and dried
  • 3.5 ounces sweetened white chocolate (1 bar)
  • 1 teaspoon Grated lemon zest (from ½ lemon--a generous teaspoon)
  • 1 tablespoon Amaretto
  • 1-2 teaspoons mild honey
  • 1/2 cup crème fraiche
  1. Arrange the raspberries in 4 serving bowls.
  2. Melt white chocolate (on stovetop or in microwave.)
  3. Add the grated lemon zest to the melted chocolate.
  4. Stir in the honey and amaretto and blend well.
  5. Add the crème fraiche and whisk until smooth.
  6. Spoon three tablespoons of the white chocolate ganache over each bowl of berries.
  7. Refrigerate for at least a half hour to let the ganache firm up.
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  • Sagegreen
  • JoanG
  • AppleAnnie

4 Reviews

Sagegreen July 8, 2011
Very elegant! Love all the ingredients, but so nicely orchestrated, too!
AppleAnnie July 13, 2011
Thank you Sagegreen-- I was surprised at how well the lemon flavor came across, above the white chocolate and creme fraiche. I have also tried a version with dark chocolate ganache, red and black raspberries, and little cubes of lemon cake.
JoanG July 5, 2011
What a great recipe and photograph! I love the mix of cream and white chocolate with lemon and berries!
AppleAnnie July 5, 2011
Thank you so much sdebrango--I have just added the photo.