WINTER SPICED CHERRY AND CHOCOLATE POSSET THIS RECIPE SERVES 6
Knife and chopping board 6 glasses or jars
INGREDIENTS:
METHOD:
400g double cream 100g caster sugar 110g dark chocolate chips 72% Half a teaspoon of cinnamon 1 tbsp of dark rum A handful of glacé cherries roughly chopped Whole blanched almonds Honey roasted oats (granola) Icing sugar
Bring the cream to the boil in the pan and then add the chopped cherries, cinnamon and sugar, allow to simmer for 5 minutes. Whilst simmering stir in the chocolate chips ensuring they are melted and well combined, add the rum at the end. Pour the mix into 6 glasses using a wide funnel and set in the fridge over night. Garnish with cherries, roasted almonds and oats then dust with icing sugar. Serve with a few biscuits out the Christmas tin. If anyone’s asking, get them to buy you a tin of ginger thins, they go perfectly with this dessert.
EQUIPMENT: Heavy based pan Measuring jug Scales Funnel
Merry Christmas. Mike Whitehurst.
Your Private Chef and Caterer Catering for business and social events or celebrating with family and friends e: events@takefood.co.uk m:07939907371 www.takefood.co.uk 45
