The pea inn's rosemary and chocolate pots
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Granulated sugar |
| 250 | millilitres | Dry white wine |
| ½ | Lemon; juice of | |
| 600 | millilitres | Double cream |
| 1 | Sprig rosemary | |
| 165 | grams | Plain chocolate; grated |
| 8 | smalls | Sprigs rosemary; (8 to 10) |
| A few slivered or chopped almonds | ||
Directions
TO SERVE
1 Mix the sugar, white wine and lemon juice in a heavy-based pan. Stir over a medium heat until the sugar has completely dissolved.
2 Stir in the double cream. Let the mixture bubble quietly for about 20 minutes, stirring frequently until thickened a little. Add the rosemary and then the chocolate, stirring until completely dissolved.
3 Bring back to the boil. Simmer very gently for about 10-15 minutes, until the mixture is dark and thick. Strain into a jug and cool until tepid, stirring frequently to prevent the mixture separating and becoming oily.
4 Pour into 8-10 small ramekins or glasses and chill until softly set.
Decorate each pot with a sprig of rosemary and a sprinkling of almonds.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.