Lemon-rosemary posset with raspberries, chocolate & almond bark
Waitrose and Partners

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

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

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)