- 80ml cream
- 140g white chocolate, chopped
- 250g strawberries, hulled and halved vertically
- 200g blackberries and raspberries
- 250g plums, halved and stones removed
- 150g blueberries
- icing sugar for dusting
Heat the cream in a medium-sized saucepan until almost boiling, remove from the heat and stir in the chocolate until smooth and glossy. Set aside.
Thread the fruit onto skewers. Pour the white chocolate ganache into individual espresso mugs and serve with skewers dusted with a little icing sugar.