Chocolate, rosemary and white wine creams

Method

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1. Mix the sugar, white wine and lemon juice together in a heavy-bottomed saucepan. Stir over a medium heat until the sugar has dissolved.

2. Stir in the cream, bring to the boil and simmer for 5 minutes. Add the rosemary sprig and chocolate, stirring until the chocolate has completely dissolved. Bring back to a simmer and simmer gently for about 25 minutes, stirring occasionally, until thickened.

3. Once the mixture is dark and thick, remove it from the heat and allow to cool slightly, stirring occasionally, so that it stops steaming.

4. Strain the mixture into a jug, and cool until tepid. Pour into 8-10 small ramekins, or small glasses and refrigerate until softly set.

5. Decorate each ramekin with a small sprig of rosemary and a sprinkling of almonds.

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Ingredients

250g granulated Sugar
250ml dry white wine
1/2 lemon, juice only
600ml double cream
1 sprig Rosemary, plus extra small sprigs, to serve
160g dark chocolate, grated or chopped into small chunks
8-10 blanched almonds, to serve

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