Name: Frozen Wild Berries with White Chocolate Sauce and a Shortbread Leaf
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 4 servings
Ingredients: 1 cup wild blueberries; 1 cup red currants; 12 strawberries, diced; 1 1/4 cups all-purpose flour, plus more for dusting; 1/4 cup granulated sugar; 1 stick (8 tablespoons) unsalted butter, grated; 1/4 teaspoon kosher salt; 1 large egg yolk; 1 tablespoon vanilla extract; 1 1/2 cups powdered sugar; 2 tablespoons lemon juice; 1 cup plus 1 tablespoon heavy cream; 1/4 cup green sanding sugar; 8 ounces white chocolate, roughly chopped; Bittersweet chocolate, for shaving; 4 tablespoons clotted cream

Directions

Special equipment:

a 3-inch cookie cutter

Preheat the oven to 425 degrees F.
Add the blueberries, currants and strawberries to a large bowl and gently toss together. Place an even layer of the mixed berries in the center of each of 4 serving plates and level out with the back of the spoon to make an even surface. Place the plates in the freezer for at least an hour, or until the berries are frozen.
For the shortbread, add the flour, granulated sugar, butter and salt to a food processor. Pulse a few times to combine until the butter looks like peas. Add the egg yolk, vanilla extract and 1 tablespoon ice water. Pulse the mixture again until the dough starts to come together. Do not overwork the dough. If the dough looks dry and isn’t coming together, add more ice water, 1 tablespoon at a time, until the dough is at the right consistency. It should stay together when squeezed between your fingers.
Turn the dough out on a clean, lightly floured surface and gently pat into a round disc, then roll out the dough using a rolling pin to a 1/4-inch-thick circle. Using a 3-inch cookie cutter (whatever your desired shape; I used a leaf), cut out the shortbread and place on a parchment-lined sheet tray. Refrigerate the cookies for 30 minutes, then bake for 10 minutes or until the edges are lightly golden brown. Allow to cool.
To make the glaze, whisk together the powdered sugar, lemon juice and 1 tablespoon heavy cream in a large bowl. It should be a consistency that is thick but should drizzle when lifted with a spoon. Spread the glaze on top of each shortbread cookie and sprinkle each with the green sanding sugar. Let set for 15 minutes.
Set up a double boiler on the stovetop with a large, heatproof bowl set over the top. Add the white chocolate and remaining cup heavy cream and gently melt together, stirring occasionally.
To serve, remove the plates of frozen berries from the freezer and shave some dark chocolate over the top of each. Place a dollop of clotted cream in the center of each plate, then drizzle some of the melted white chocolate over the top. Nestle a shortbread cookie into the clotted cream. The leftover shortbread cookies can be kept in an airtight container and enjoyed for up to 1 week.

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Frozen Wild Berries with White Chocolate Sauce and a Shortbread Leaf

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