Recipe courtesy of Jeffrey Crawford
Save Recipe Print
Total:
3 hr
Prep:
3 hr
Yield:
8 servings

Ingredients

Directions

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

White Hot Chocolate

Recipe courtesy of Ina Garten

Blueberry Compote

Recipe courtesy of Ellie Krieger

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

White Sangria

Recipe courtesy of Rachael Ray

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Strawberry Fruit Leather

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories