- 300ml/½ pint double cream
- 1 orange, zested and segmented
- 1 lime, zest only
- 100g/3½oz white chocolate, melted
- 55g/2oz fresh cherries, stems and stones removed
- small handful mini marshmallows
- fresh mint leaves, to garnish
- Heat the double cream with the orange zest and lime zest in a saucepan over a low-medium heat. Pour the cream mixture over the melted white chocolate in a bowl and stir.
- Place the cherries, segmented oranges and marshmallows into a serving bowl and pour over the white chocolate mixture.
- Use a mini blowtorch to brown the top of the mixture and garnish with mint leaves. Serve immediately.