With this recipe, the acidity of the berries tames the sweetness of the white chocolate. This is a sauce to spoon over perfectly ripe summer fruit or drizzle over a fruit pie or tart. Unlike the other sauces, all of which taste best when warm or hot, this one should be served at room temperature if it is accompanying fruit.
Note: The sauce will keep for at least 2 weeks. Bring to room temperature before serving or stir over low heat to reheat.—Michael Recchiuti and Fran Gage
3 pints raspberries
3 tablespoons granulated cane sugar
1 1/2 cups heavy whipping cream
2 teaspoons fresh thyme leaves
9 ounces white chocolate, coarsely chopped
2 tablespoons butter with 82% butterfat, very soft (75°F or 24°C)
1. Purée the raspberries in a food processor, then push them through a fine-mesh sieve to remove the seeds. You should have 1 cup.
2. Put the berry purée in a small saucepan and stir in the sugar. Place over medium heat, bring to a simmer, and cook, stirring occasionally with a rubber spatula, until the purée reduces by half (1/2 cup), about 15 minutes.
3. Put the cream and thyme in a small saucepan. Place over medium heat, bring to a boil, and remove from the heat.
4. Add the raspberry purée and the chocolate to the hot cream. Whisk until the chocolate is melted.
5. Pour the sauce into a 1-quart clear vessel. Blend with an immersion blender until smooth. Add the butter and again blend until smooth. Strain the sauce through the fine mesh sieve to remove the thyme leaves.
6. Use immediately or let cool to room temperature before using. Or, pour the sauce into a jar, cover, and refrigerate.
Recipe © 2005 Michael Recchiuti and Fran Gage. All rights reserved.