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Essential Double Cream150ml
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66.7p/100mlDiana Henry's easy pudding is inspired by a dessert from London’s Café Cecilia. This one contains a mixture of lemon, chocolate, rosemary and raspberries
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
To make the bark, line a baking sheet, which has a lip, with baking parchment. In a bowl set over a pan of simmering water (the bottom of the pan shouldn’t touch the water), melt the chocolate, using a wooden spoon to help it along. The chocolate should melt completely, but don’t overheat it
Stir in the almonds and spread this mixture onto the parchment. Leave somewhere cool until the chocolate hardens. Break or cut the chocolate into chunks or shards and put it into a box, then cover and store in a cool place.
Put the cream, sugar, rosemary and strips of lemon zest into a saucepan (one that’s big enough to contain the cream if it boils up to the rim). Bring to the boil, stirring to help the sugar dissolve, then take the pan off the heat and leave to infuse for 30 minutes. Remove the rosemary and lemon zest and put the pan back on the heat. Bring to the boil again, then turn the heat down and let it simmer for about 3 minutes.
Pour the cream mixture into a bowl and whisk in the lemon juice. Divide between 4 cups or glasses, leave to cool, then cover and put in the fridge (use a small roasting tin to transfer them) and leave to firm up. It depends how cold your fridge is, and how much you open the fridge, but you need at least 3 hours. Top each posset with raspberries and a few chunks of chocolate bark (don’t use more chocolate bark than you need) and serve.
To toast the almonds, toss them in a dry pan for a few minutes over a medium heat, until golden, or scatter over a baking tray and roast at 190°C, gas mark 5 for 10 minutes – you could do this in the residual heat of the oven after cooking the salmon. Cool before adding to the chocolate.
Typical values per serving when made using specific products in recipe
Energy | 3,641kJ/ 879kcals |
---|---|
Fat | 71g |
Saturated Fat | 39g |
Carbohydrates | 44g |
Sugars | 42g |
Fibre | 9.1g |
Protein | 10g |
Salt | 0.1g |
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