Frosted Purple Berries, White Chocolate Chantilly, Lilac Syrup

Ill let you into a little secret, this show stopping dessert is actually so easy, can be prepped ahead and also doubles up as a great way to liven up a Gin & Tonic, win win and win again!

I don’t know about you but there is something so very alluring about the sharp bite of frozen purple berries as they bleed onto your tongue, followed by the sweet, velvet slump of that creamy chocolate duvet and finished with the silky perfume of lilac that is simply irresistible.

Make this for friends, family, or yourself. Everyone deserves a bowl of pure comforting indulgence and this is it.


Lilac Syrup

20g Fresh Lilac Flowers

100g Caster Sugar

100g Water

½ tsp Butterfly Pea Powder (optional, it will just add a beautiful colour when combined with lemon juice)

1 tsp Lemon Juice

White Chocolate Chantilly

115g White Chocolate, finely chopped

400ml Double Cream

350g Berries, frozen uncovered on a baking tray

Lilac Flowers & White Chocolate shavings to garnish


1. Start with the cream. Add the chocolate to a heatproof bowl and set aside. Heat 200ml of the cream in a small saucepan until simmering.

2. Pour the cream over the chocolate and gently swirl just to cover then leave it, completely untouched for 3 minutes. Stir until smooth.

3. Cover the surface with cling film and pop into the fridge for at least 4 hours or overnight.

4. Meanwhile add the sugar, water and lilac flowers to a pan and bring to a simmer. Simmer for 5 minutes then turn off the heat and allow to stand and cool completely.

5. When cool, add the butterfly pea powder & lemon juice, stir to combine then strain into a small jar or bottle. Store in the fridge. It tastes amazing added to drinks.

6. When ready to serve, whip the remaining cream with the white chocolate ganache straight from the fridge. Take care not to overwhip, you are looking just for soft peaks.

7. Divide between 4 bowls and add the frozen berries. Serve drizzled with lilac syrup and white chocolate shavings.