Instructions: Place the white chocolate in a food processor fitted with the metal blade or in a blender. Pour the cream into a small saucepan and place over medium heat. When tiny bubbles begin to appear around the edge of the pan, remove from the heat and pour the cream over the chocolate. Process until smooth. Add the lime zest or lime oil and process for a few seconds longer. Let cool to room temperature. The sauce should have the consistency of a very thick cream.

Arrange the fruit on a rimmed serving plate or in a bowl. Pour the cooled sauce over the fruit and garnish with lime zest curls or mint sprigs.

This recipe yields 6 to 8 servings.

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