Crema de chocolate con romero
Serves 6–12, depending on portion size
Rosemary and chocolate sounds an odd sort of combination, but the herbal aroma is brought to its full potential in this recipe, and the combination with the chocolate and the acid lemon is superb. Rosemary is used often in desserts in Spain as it grows freely on the hillsides. Another of our favourites is Rosemary sorbet with rosemary honey, or a rosemary-infused creme caramel or flan. Rosemary-flavoured shortbread is delicious, too. To make it, grind 1 tsp of rosemary needles in a coffee grinder (clean it very well afterwards, as the oil can corrode). Add it to a shortbread recipe at the same time as the flour.
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You Will Need
Pour the wine into a heavy-based pan and add the sugar, lemon juice and sprig of rosemary. Stir over a medium heat until the sugar has dissolved completely. Remove all the rosemary from the pan (strain through a sieve if necessary), then stir in the cream. Cook over a gentle heat, stirring constantly until the mixture thickens. Add the chocolate, stirring until completely melted.
Bring to the boil, then reduce the heat and simmer gently for about 20 minutes, until the mixture is dark and thick, stirring often. Cool until tepid.
Pour into six ceramic coffee cups or 12 espresso cups. Cover with cling film and refrigerate until set.
Decorate each cup with a sprig top of rosemary and a sprinkling of chopped blanched almonds, if you like.