Recipe courtesy of Jeffrey Crawford

Red Fruit Compote in White Chocolate, garnished with Mint

Getting reviews...
Save Recipe
  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Gently melt white chocolate over warm water. Stir until smooth. Place acetate strips on marble countertop. Smooth with chocolate, let set briefly. While chocolate is still tacky, place ends together to fasten. Let chocolate set and peel away acetate ribbon. These can be done one day in advance. Pack carefully with dessicant and hold in a cool place. Quarter strawberries and macerate with raspberries, blueberries and sugar. Place rounds of sponge cake in chocolate rings. Top with 2 ounces pastry cream. Add berry mixture to top of ring, dress mint lightly with balsamic syrup and place on the berries. Garnish plate with nougats and raspberry coulis. Serve immediately.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL