A White Summer

Boil the cream and sugar together.
Add the lemon juice and re-boil for another 2 minutes.
Take off the heat, strain and pour into the bottom of the pots.
Refrigerate for 2-3 hours to set.

Melt the W2 Chocolate Callets and the butter together and mix to a smooth liquid
Add the vanilla paste to the chocolate mix
Whisk the eggs and sugar together until light and fluffy
Add the melted chocolate mix to the eggs and sugar and then fold through the flour.
Bake in a rectangular tin for 20 minutes at 160C.

Place the berries, sugar and spices into a saucepan with the water
Bring to the boil then simmer for 3-4 minutes (do not overcook otherwise the fruit will not hold its shape)
Keep in the fridge until ready to serve

Melt the W2 Chocolate Callets with 150g of whipping cream
Mix to a smooth ganache
Cool to 30C
When ganache has cooled, fold through the semi-whipped cream.