Sunday Lunch – Desert Toppings 3 ways
White Chocolate & Wasabi Sauce
- 150g white chocolate drops
- 4 tbsp butter
- Wasabi to taste e.g. 1/6 of a teaspoon
Melt the chocolate and butter over a saucepan of simmering water. Stir in wasabi to taste.
Creamy Peanut Sauce
- 100g crunchy peanut butter
- 100ml double cream
- 2 tbsp golden syrup
Heat all ingredients until well combined.
Marshmallow and Crème de Cassis Sauce
- 10 marshmallows, pink only
- 1 lemon, zest only
- 200ml cream
- 2 tbsp Crème de Cassis
Melt the marshmallows with the cream over a saucepan of simmering water. Stir in the Crème de Cassis and lemon zest.