350g mixed summer berries, such as raspberries, blueberries and small strawberries that have been hulled and quartered
100g lactose/gluten free white chocolate, broken into pieces or drops
2 tbsp lactose free double cream
Pile the berries into pretty glasses or onto plates and freeze for 20 mins – press the fast-freeze button if you have one. The berries should become iced but not frozen solid.
When ready, place the lactose/gluten free chocolate in a non-metallic bowl with the lactose free cream and microwave on High for 1 min.
Check to see if it is soft enough to stir into a sauce, if not give it 30 secs, then stir again. Leave to cool slightly, stirring occasionally. To serve, pour the chocolate sauce over the iced berries.