White Chocolate Salad

“For the dinner break at the ‘Nicholas Nickleby’ play at the Ahmanson Theatre, I made the following fruit and white chocolate salad with raspberries,” Norma J.N. Camp writes. “In April, when the choice of fruit was limited, Candy and Eddie Tanaka suggested using plums and seedless green grapes. This was served at a pre-theater party and the night of the Chinese/American production of ‘La Boheme’ at Cal State Northridge. It has also been requested as a substitute for birthday cakes at the office.”

WHITE CHOCOLATE AND FRUIT SALAD

1 cup whipping cream

2 egg yolks

3 tablespoons sugar

1 teaspoon vanilla

1 pint or more raspberries, strawberries, sliced peaches or combinations of berries and other fruit such as plums and grapes, cherimoya and orange, kiwi and orange

1/3 pound dried apricots, chopped

1/2 cup chopped white chocolate

2/3 cup pistachios, shelled, or unsalted macadamias, chopped

Heat whipping cream just until it comes to boil. Beat egg yolks and sugar in bowl. Gradually whisk hot cream into sugar-egg mixture. Return to saucepan and cook over low heat until slightly thickened, stirring constantly. Stir in vanilla. Cool and chill, covered, in bowl or jar.

Layer fruit in serving container. Sprinkle with apricots, white chocolate and pistachios. Serve with cream custard sauce on side. Or toss with custard just before serving. Makes about 6 servings.

--NORMA J.N. CAMP

Northridge