Ingredients

For the white chocolate pots

150g

best white chocolate

150ml

creme fraiche

150g

Greek style yoghurt

For the sumac-soured berries

200g

raspberries or other berries

2 tsp

pomegranate molasses

1 tsp

ground sumac, plus more for sprinkling

1 scant tbsp

demerara sugar

"This is an outrageously easy pudding – not that your guests will ever know it. They’ll be too busy being enraptured by the combination of silky sweet cream and mouth-puckeringly sour raspberries. You could use other berries here too – blackberries, strawberries, blueberries, cranberries, pomegranates. Sumac and pomegranate molasses both bring tartness to contrast with the white chocolate and enhance the flavour of the fruit. Just taste for sweet-sour balance and adjust accordingly."

Serves 4

Recipe taken from Eleanor Ford's A Whisper of Cardamom, published by Murdoch Books

SPICE SWITCH

For a spicy kick, trade the sumac for a pinch of ground cayenne.

Method

Break the chocolate into squares and melt gently in a bowl set over simmering water. Remove from the heat and stir through the creme fraiche then the yoghurt.
Divide into four small pots or glasses and chill in the fridge for a few hours.
Just before serving, use a fork to half crush the raspberries with the pomegranate molasses and sumac.
Taste, adding a crunch of demerara sugar if needed. Spoon the raspberries onto the chocolate pots and sprinkle over a final pinch of sumac.