| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Grigson |
8 |
servings |
INGREDIENTS
| 250 |
g |
Granulated sugar |
| 250 |
ml |
Dry white wine |
| 1/2 |
|
Lemon; juice of |
| 600 |
ml |
Double cream |
| 1 |
|
Sprig rosemary |
| 165 |
g |
Plain chocolate; grated |
| 8 |
sm |
Sprigs rosemary; (8 to 10) |
|
|
A few slivered or chopped almonds |
INSTRUCTIONS
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.
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