Sopa de Chocolato Blanco con Compota de Frutos Rojos

This is one of those recipes we all hunt for: a dish, in this case a dessert, that is impressive to taste and to look at, that can be whipped up with little effort and time. It comes from Santi Zabaleta, chef of Taberna del Alabardero.

Serves 12.

14 ounces milk
3 1/2 ounces heavy cream
7 ounces white chocolate chips
3 1/2 ounces plain yogurt
Fresh berries of your choice

Place the white chocolate chips in a medium size bowl. In a medium-size pot, bring the milk and cream gently to a boil. After boiling, remove from heat and pour mixture over white chocolate chips.

Whisk the mixture until smooth and then allow to cool at room temperature.

Once lukewarm, add the yogurt and whisk until completely mixed through.

Place in refrigerator overnight.

Serve over fresh berries.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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