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White Chocolate-Sour Cream Topping
Tips: Summer is fresh produce season, and this simple topping
is just the thing to dress up good sun-drenched fruits. Berries,
of course, are a perfect foil, and a mound of fresh blueberries,
strawberries, blackberries, or red raspberries in a wine glass looks
mighty fetching when topped by a spoonful or two of this. Pineapple
also goes nicely with these flavors, and I expect peach and mango
would, too.
The topping can be made a day or three ahead of time. Store it
in the refrigerator, tightly wrapped, with a layer of paper towel
(cut slightly larger than the opening of the container and laid
on top of the opening before wrapping) to protect any condensation
that forms from dripping back into it. It is imperative that you
use white chocolate of the finest quality for this topping; as there
are only two ingredients, the taste and texture of both really come
through.
Ingredients:
- 3 ounces best-quality white chocolate, very finely chopped
- 1 cup dairy sour cream, preferably at room temperature
Place finely chopped chocolate in small heatproof bowl. Place bowl
over hot water on low heat (water should not touch bottom of bowl).
Stir frequently until white chocolate is almost melted. Remove from
heat and hot water; stir until white chocolate is completely melted
All at once, add sour cream and stir in (a small whisk is useful
here). If sour cream is at all cold, mixture will lump. If it does,
replace bowl over hot water and stir/whisk almost constantly until
topping becomes smooth. If the topping is on the runny side, chill
until it thickens before using.
Serve over berries or other fresh fruit. Store in refrigerator
as decribed above.
Yields: Generous 1 cup
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