Ingredients Jump to Instructions ↓

  1. 3 cups balsamic vinegar

  2. 2 tablespoons unsalted butter

  3. 1 cup fresh raspberries

  4. 1 cup fresh blueberries

  5. 1 cup fresh blackberries

  6. 1 cup raspberry coulis

  7. 4 scoops of raspberry sorbet

  8. 1/2 cup white chocolate sauce in squeeze bottle

  9. 2 tablespoons chiffonade of mint Powdered sugar in shaker

Instructions Jump to Ingredients ↑

  1. In a sauce pot, over high heat, reduce the balsamic vinegar by 2/3 or until syrup consistency, about 20 minutes. In a saute pan, heat the butter. When the butter has melted, saute the berries for 1-2 minutes. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat. Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon 1/4 of the mixture over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar.


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