Lemon-rosemary posset with raspberries, chocolate & almond bark

Name: Lemon-rosemary posset with raspberries, chocolate & almond bark
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 ml double cream; 125 ml caster sugar; 1 rosemary sprig; 2 unwaxed lemons, 3 pared strips zest, removed with a vegetable peeler, plus all the juice; 150 g raspberries, to serve

Diana 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

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Vegetarian

Serves4
CourseDessert
Prepare10 mins
Cook10 mins
Total time20 mins
Plus+ cooling and setting

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Ingredients

400ml double cream
125ml caster sugar
1 rosemary sprig
2 unwaxed lemons, 3 pared strips zest, removed with a vegetable peeler, plus all the juice
150g raspberries, to serve

For the bark

225g 70% cocoa dark chocolate, broken into pieces
150g blanched whole almonds, toasted and cooled (see tip)

Method

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.

Cook’s tip

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.