A recipe from The Peat Inn which can be found in Sophie Grigson’s ” Sophie’s Table”. Sometimes you just have to forget about the calories.
Ingredients
- 8 oz granulated sugar
- 8 fl oz dry white wine
- juice of 1/2 lemon
- 1 pint double cream
- 1 sprig rosemary
- 5 1/2 oz 70% plain chocolate grated
To serve:
- 6 small sprigs rosemary
- 4 blanched almonds finely chopped ( optional)
Servings:
Instructions
- In a heavy bottomed pan mix the sugar, white wine and lemon juice. Stir over a medium heat until the sugar has dissolved completely.
- Stir in the double cram and cook over a gentle heat, stirring constantly , until the mixture thickens.
- Add the rosemary then the chocolate, stirring until completely dissolved. Bring to the boil and simmer gently for about 20 minutes until dark and thick. Cool until tepid.
- Pour through a sieve into 6 glasses or ramekins. Cover and refrigerate until set. Decorate each pot with a sprig of rosemary and a sprinkling of almonds if wished.
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