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Chocolate, rosemary and white wine creams
- Prep time:
- 25 mins
- Cook time:
- 40 mins
- Serves:
- 8-10
Creamy, dreamy and scented with rosemary, these chocolate and white wine creams from Sophie Grigson are simply sublime
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Ingredients
- 250g granulated sugar
- 250 dry White wine
- 1/2 Lemon, juice only
- 600ml double cream
- 1 sprig Rosemary
- 160g dark chocolate, grated
To serve
Method
1. Mix the sugar, white wine and lemon juice together in a heavy-bottomed pan. Stir over a medium heat until the sugar has dissolved.2. Pour in the double cream and simmer for about 20 minutes, stirring frequently until thickened.
3. Add the rosemary and chocolate, stirring until the chocolate has completely dissolved. Bring back to a simmer.
4. Cook over a very gentle heat for 15 to 20 minutes, until the mixture is dark and thick.
5. Strain into a jug, and cool until tepid, stirring frequently to prevent the mixture splitting. Pour into 8-10 small ramekins, or small glasses and refrigerate until softly set.
6. Decorate each pot with a sprig of rosemary and a sprinkling of almonds.
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Latest Comment
Very different, but delicious. However they are extremely rich so I cut above mixture in 1/2 and still managed to serve 8 people and served creams in espresso cups - which seemed to be just the right quantity. (Sprinkle almonds over creams before you refrigerate and they set)