Master Pâtissier Eric Lanlard has brought his expertise to P&O Cruises as part of the Food Heroes cruises. Here he shares recipes with an international flavour from his book Chocolat
Iced Berries with white chocolate sauce
500g (1lb) mixed frozen berries
For the sauce
150ml (¼ pint) double cream
150g (5oz) white chocolate, chopped
1 tsp vanilla extract
2 tbsp white rum (optional)
Put the berries in the refrigerator one hour before serving so they soften but are still icy.
To make the sauce, put the double cream, chocolate and vanilla into a small saucepan and heat gently, stirring continuously, until the chocolate has melted. Leave to cool for 2 minutes, then stir in the rum.
Divide the mixed berries into six shallow bowls and then pour over the hot chocolate sauce. Serve immediately before the fruits completely defrost.