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Lemon-rosemary posset with raspberries, chocolate & almond bark

Lemon-rosemary posset with raspberries, chocolate & almond bark

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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)


  1. 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

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


3,641kJ/ 879kcals



Saturated Fat












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5 out of 5 stars1 rating