Red Fruit Compote in White Chocolate, garnished with Mint

Deselect All

1 pound white chocolate

1 1/2 inch acetate strips cut to fit a 3 inch round mold

1 pint strawberries

1 pint raspberries

1 pint blueberries or red currants

1/4 cup sugar

8 (3-inch) rounds sponge cake

1 pint pastry cream

32 baby mint sprigs

Balsamic reduction

1 cup raspberry coulis

8 nougat candies