Fresh Raspberries With White Chocolate-Lemon Ganache

• 1 pint fresh red raspberries, rinsed and dried
• 1 pint fresh black raspberries, rinsed and dried
• 3.5 ounces sweetened white chocolate (1 bar)
• 1 teaspoon Grated lemon zest (from 1/2 lemon--a generous teaspoon)
• 1 tablespoon Amaretto
• 1-2 teaspoons mild honey
• 1/2 cup creme fraiche

1. Arrange the raspberries in 4 serving bowls.
2. Melt white chocolate (on stovetop or in microwave.)
3. Add the grated lemon zest to the melted chocolate.
4. Stir in the honey and amaretto and blend well.
5. Add the creme fraiche and whisk until smooth.
6. Spoon three tablespoons of the white chocolate ganache over each bowl of berries.
7. Refrigerate for at least a half hour to let the ganache firm up.

red raspberries, black raspberries, white chocolate, lemon zest, honey, crueme fraiche

Taken from food52.com/recipes/13091-fresh-raspberries-with-white-chocolate-lemon-ganache (may not work)