- ¼ cup sliced almonds with skin
- 4 ounces bittersweet chocolate, broken into pieces
- ½ pint (1 cup) blueberries
- ½ teaspoon grated lemon rind
- 2 tablespoons cassis
- ¼ cup whipping cream
- 2 ounces (60 grams) chopped white chocolate
- ½ teaspoon cardamom
- Lemon balm or mint
Preheat oven to 350 F. Place almonds on cookie sheet and bake for 3 to 4 minutes or until browned. Set aside to cool.
Line a baking sheet with parchment paper.
Heat bittersweet chocolate in heavy pot on low heat, stirring.
Pour onto prepared baking sheet, spreading thinly with a spatula. Sprinkle with toasted almonds.
Chill in refrigerator and break into pieces for serving beside the berries. To make the iced blueberries, toss berries with lemon zest. Place in metal cake pan. Freeze berries for 1 to 2 hours or until icy. Remove from freezer and place in 2 wine glasses. Pour 1 tablespoon of cassis over each glass of berries.
Bring cream to boil, remove from heat and stir in white chocolate until melted. Stir in cardamom and pour over berries.
Garnish with lemon balm or mint. Serve immediately. (Tip: Look for white chocolate made with cocoa butter only, not other vegetable fats. The taste is superior.)