Berries With Vanilla White Chocolate Syllabub

1. 1

   For the syllabub, split the vanilla bean lengthwise. Scrape the seeds into a small saucepan and add the bean, 1/4 cup of the wine and 2 tbsp of the sugar. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, for about 5 mins or until reduced by half. Stir in the lemon juice. Transfer the mixture to a medium heatproof bowl and cool. Cover and refrigerate for 1 hour.

2. 2

   Meanwhile, break the chocolate into a small saucepan and add 1/4 cup of the cream. Stir on low heat until smooth. Transfer the mixture to large heatproof bowl and cool to room temperature.

3. 3

   Combine the remaining 1/2 cup wine, 2 tbsp sugar and berries in a medium bowl; let stand for 15 mins.

4. 4

   Discard the vanilla bean from the wine mixture and gently whisk in the remaining 1 cup cream. Fold the cream mixture into the chocolate mixture, in two batches.

5. 5

   Divide the berry mixture among six 1-cup serving glasses. Top with syllabub.

* Per serving · 4 servings · Values may vary.

No additional tips available.