Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together.) Once they’re frozen, store them in a freezer bag.
In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don’t let the bowl touch the water. Heat the mixture until it’s warm to the touch, about 110 degrees.
Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved