Arrange all the berries in a single layer on a baking sheet making sure they are well spaced apart.
Cover with plastic wrap and freeze for 2 hours or until the berries are frozen.
Meanwhile place the cream in a heavy medium saucepan. Using a small sharp knife scrape the seeds from the vanilla bean into the cream. Add the bean to the cream.
Bring the cream to just below simmering over medium heat.
Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean.
Let stand for 5 minutes to allow the chocolate to melt slightly then stir the cream mixture until the chocolate has melted completely and the sauce is smooth.
Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve at once.
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This recipe has been added to the following public cookbooks:
GOOD EATS,
Jenny's Cookbook,
Lester's Cookbook,
billys notable cooking,
when you want the very best !
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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