Recipe courtesy of Jeffrey Crawford

Red Fruit Compote in White Chocolate, garnished with Mint

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  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 8 servings
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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


  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.