Keyword4th of july, easy, fourth of july, frozen berries with hot white chocolate, Gluten Free, quick
1pintfresh blueberries(or 1 small bag frozen blueberries)
1pintfresh raspberries(or 1 small bag frozen raspberries)
1pintfresh strawberries, quartered(or 1 small bag frozen sliced strawberries)
1lb (16 oz)white chocolate, coarsely chopped(not white chocolate chips)
1cup (8 oz or 240 g)heavy whipping cream
1tbspvanilla extract or 1 vanilla bean, seeds removed
If using fresh fruit, line baking sheet with parchment or waxed paper and place berries on baking sheet in one even layer. Freeze for 2 hours. If not using right away, store in freezer in large ziptop bag. If using already frozen bags of fruit, skip to the next step.
Divide mixture of frozen berries into 8 ramekins or small bowls. Let sit for a few minutes while making the hot white chocolate.
In large measuring cup with spout, combine chopped white chocolate and heavy cream. Microwave on half power (50%) in 30-second intervals, stopping to stir after each, until white chocolate melts completely into cream, about 1½-2 minutes total. Whisk in vanilla extract or vanilla bean seeds.
Pour hot white chocolate onto frozen berries in each ramekin. Serve immediately.
*any leftover hot white chocolate can be stored covered in the refrigerator for about a week. To reheat, simply remove lid and microwave at half power (50%) in 30-second intervals until smooth. It won't take quite as long to reheat so keep an eye on it and don't let it overheat. **leftover frozen fruit can be stored directly in the bag it came in or in the ziptop bag you put it in for several months.