Iced berries with limoncello white chocolate sauce and "Noah"

What makes an atheist go to the movies to watch a movie based on a biblical story? In my case, Darren Aronofsky – he’s one of my favorite directors and I’ll watch anything the man does, even if it involves something I don’t believe in.

I find it incredible that Aronofsky did a movie about a character from the bible and yet he doesn’t paint it with heavy religious tones – his Noah is human, and because of that he is flawed (and played to perfection by Russell Crowe). It is interesting to see traces of Aronofsky’s previous movies in Noah, such as the visual of Noah’s dreams, the many times suffocating music and, my favorite part in the whole movie, when he tells his family about how the world was created – that was extremely beautiful and by the end of the scene I had tears in my eyes.

I don’t think Noah is Aronofsky’s best film so far and it’s definitely not my favorite – Requiem for a Dream is – but it is still much better than many films I’ve seen lately. I can trust him to make something unusual and interesting every time, even if not a favorite of mine – I know he’ll deliver something to be talked about, something to be discussed, and that’s more than I can say about many directors out there. He created something beautiful even when he had the money drastically reduced (and to think that Brad Pitt left the project to be in the insignificant Troy – how lame is that?).

The same way I can trust Aronofsky when it comes to films, I know I can trust Nigella when it comes to food – I would probably have ignored this recipe if it wasn’t for her; it might not be my all-time favorite dessert but it is certainly a good idea for unexpected, last-minute cravings (or guests).

Iced berries with limoncello white chocolate sauce
from the wonderful Nigellissima: Instant Italian Inspiration

500g frozen mixed berries (unthawed)
4 tablespoons limoncello – I used homemade
1 cup (240ml) heavy cream
200g white chocolate, finely chopped

Take the berries out of the freezer and arrange them in a single layer in a dish or plate that has a small lip (so that the sauce doesn’t drip off later). Sprinkle with two tablespoons of limoncello and leave for five minutes – while that goes on, put the cream and the remaining two tablespoons of the limoncello in a small saucepan and heat it until just about to come to the boil, but not actually boiling. Take the pan off the heat and add the white chocolate, then swirl the pan about so that it is all submerged. Swirl the saucepan once again to make sure the chocolate melts.
Using a rubber spatula, gently stir the chocolate-cream mixture until smooth, then pour it over the berries and serve immediately.

Serves 4-6