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In challenging times It’s important to have a little indulgence every now and again - this dessert is inspired by our winter menus and is a dish that you can DIY with ease in your own home...

A super simple recipe using frozen berries, double cream and white chocolate! Ice berries with white hot chocolate ganache. You can mix up the frozen fruit according to your own tastes but give the white chocolate a try – you can always swap for milk or dark chocolate next time. You can also freeze fresh fruit, rather than throwing it away, and save to use in future for this recipe.


Recipe from Executive Chef Andrew Walker, Rugby School


Makes: Serves 4


  • 500g mixed frozen berries - we have used blackberries, blueberries, raspberries, red currants and strawberries
  • 150ml double cream
  • 150g white chocolate


For the sauce:

  1. Pour the cream into a small saucepan.
  2. Chop the white chocolate on a chopping board or break into the saucepan with your hands.
  3. Have on a gentle heat and stir until the chocolate melts into a smooth, glossy sauce.
  4. Make sure you do not overheat as this will cause the sauce to be lumpy.

To serve:

  1. Split the frozen berries across 4 bowls.
  2. Pour the hot white chocolate ganache over the berries.
  3. Serve straight, as the fruit will begin to defrost - we love the contrast of the icy berries with the hot chocolate sauce

You can find out more about Rugby School by clicking here.