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Iced Scandinavian berries with hot white chocolate sauce

Created by chef Mark Hix as a perfect pairing with our RB23 Rosé:

“One of those perfect marriages of ingredients and one of the easiest desserts to prepare and serve. The idea came from a customer just back from a skiing trip. I can’t think why more chefs haven’t copied it. Maybe it’s because it’s not stretching enough for most pastry chefs. But when it comes to producing a beautiful dessert at home, that’s a virtue. And what could be simpler. Berries biding their time in the freezer and white chocolate sauce gently heating over a pan of simmering water until you’re ready to produce dessert.

Either buy mixed frozen berries, or raspberries. Alternatively, freeze your own selection of berries on a flat tray then put them into a bag in the freezer and use them on a rainy or wintery day. Avoid using larger berries, such as strawberries and bigger blackberries, as they struggle to defrost regardless of how hot the sauce is.”

Serves 8


1kg frozen mixed berries (100-120g per person)

For the sauce:
600g best quality white chocolate, buttons or bars, chopped into pieces
600ml double cream


Put the chocolate and cream into a bowl over a pan of simmering water for about 20-30 minutes, stirring every so often. This can be done while you are eating your starters or mains.

When the sauce is hot just cover it with cling film and turn the heat off.

Five minutes before serving, put the berries onto dessert plates and leave at room temperature to lose a little of their chill. Transfer the chocolate sauce into a serving jug. Place the berries in front of your guests and pour the hot chocolate sauce generously over the berries at the table.

“The first time I tasted Exton Park I was astonished. The wine has a purity, clarity, but also an intensity of flavour and uniqueness of scent I'd never come across before.”

Oz Clarke - English Wine

“Peaches and strawberries in effervescent perfection. Hampshire’s greatest hit.”

Olly Smith - ITV Wine Critic, RB23 Rosé 2021

“Wines that are kaleidoscopically complex and exciting.”

Jancis Robinson, 2021
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